When the meat is ready, you can start grilling the skewers on a clayey or grill pan or baking it in the oven.
While the chicken is cooking, make the sauce.
Pour the cans of tomatoes into the pot or deep frying pan with the back of the wok.
And add the finely chopped ginger, pressed garlic, whole cardamom seeds and cloves, a piece of cinnamon bark, and bay leaf.
Cook until the tomatoes fall apart for about 30 minutes on a slow fire.
Then take the pot off the heat and blend the sauce thoroughly with a hand blender.
Pour the sauce back into the pot and bring to a boil. Add the whole chili peppers and chili powder. When everything boils, I add pieces of butter. The sauce will become glossy.
Add grilled pieces of chicken and cream, and mix.
When the sauce gets too thick, add a little water and bring it to a boil again.
Add salt and ground fenugreek and garam masala. Mix it thoroughly. If necessary, add sugar to taste
Serve with a Naan bread or rice.