This dish has lots of delicious sauce that needs lots of fresh naan

Ingredients
800g chicken, boneless and skinless and cut into bitesize pieces 
2 tbsps garlic and ginger puree 
½ tsp salt 
1 tsp chilli powder 
75ml natural yoghurt
1½ tsp garam masala 
2 tsp ground turmeric 
1 tsp ground cumin 
1½ tbsps lemon juice

For the sauce
5 tbsps flavourless oil
3 cardamom pods
4 cloves 
2 cinnamon sticks
3 tbsps garlic and ginger puree
2 x 400g tins of pulped tomatoes
30g butter
1 tsp salt
1 tsp chilli powder
1½ tsps garam masala
1 tsp ground turmeric
1 tsp ground coriander 
1 tsp ground cumin
1 tsp dried fenugreek leaves in 1 tbsp boiling water
½ tsp amchoor powder or 1 tbsp lemon juice 
100ml double cream 
1 tbsp sugar 

Equipment needed
Skewers

Method
Start with the chicken.

In a bowl put the garlic and ginger, salt, chilli powder and 1½ tbsp lemon juice and mix.  Add the chicken pieces and carefully stir through so all of the chicken is covered.  Cover with clingfilm and put into the fridge for 30 minutes.  If you are using wooden skewers then put them in water to soak.

Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken.  Carefully mix together to ensure everything is properly coated.  Cover and put back into the fridge for 3 hours.

About an hour before you want to eat, start your sauce. Put the oil into a heavy bottomed pan and put on a medium high heat, add the the cardamom, cloves and cinnamon sticks and cook for 1 minute until sizzling and fragrant.  Add the rest of the garlic and ginger and cook for 2 minutes, stirring all the time until it goes golden.  Add the tins of tomatoes, the remaining tsp of salt and the chilli powder and bring to a simmer and cook for 30 minutes, until reduced by half, stirring from time to time.

Add the butter and stir through, cooking for a further 5 minutes before adding the garam masala, turmeric, cumin, fenugreek (and water) and coriander. Stir well and cook until you can smell the aromas. Add the sugar and the amchoor powder and stir cook for a further 15 minutes.

Meanwhile, Preheat the grill to high.  Thread the chicken onto the skewers, but don’t put the chicken pieces too close together as it won’t cook evenly.  Cook for 15-20 minutes turning every 5 minutes or sooner if it looks like it is catching too much.  You do want a little char to it.

Add the cream and stir through, and then taste for balance and seasoning, I usually find at this point a large pinch of salt is needed.  The sauce will be a little acidic because of all of the tomatoes but should not be too much.  If the balance is not quite right add another touch of salt, sugar, lemon juice, butter or and cream.  Different tomatoes have different acidity levels.  Remove the chicken from the skewers and place into to the sauce and stir well to coat. Cook for 5 more minutes

Serve with basmati rice and lots of naan bread to soak up the juices.