Cut and wash the chicken thighs into medium size chunks.

To make the marinade, mix all the ingredients other than chicken under the marinade into a mixing bowl. Before adding the chicken, taste the marinade and add if anything is needed at this time as per your taste.

Now add the clean chicken and marinade it for an hour if you are in a rush or you can marinade it overnight.

Heat the grill, and thread the chicken on to the wooden or metal skewers. Place it on the grill, brush it with little oil and cook it until chargrilled or you can bake it in the oven.

In a stainless steel or non stick pan, heat a teaspoon of oil. I have used readymade fried onions for the masala. If you don't have the fried onions, then fry them until dark brown. Let it cool down.

Now blend it in the blender along with garlic, ginger, tomato puree or raw tomatoes.

In the same pan, add the masala mixture and saute for a few mins. Once roasted, add a little bit of spices, that is salt, garam masala, tandoori masala, red chili powder. Now add about cup and a half water. Let it boil and simmer for a few mins.

Do a taste test and see if there is a need for additional spices along with a 2 tsp honey.Also add 1/2 cup of heavy cream along with kasuri methi. Let the gravy boil for a few mins.

Add the grilled chicken and let it simmer for a few mins. Simmer until you like the consistency, I like it a bit thicker instead of super runny.

How to cook if chicken is not grilled or bake it.

In a pan a couple of teaspoons of oil. Add the marinated chicken. Roast it covered on a medium until you see the oil is separated. Add a 1/2 cup of water, simmer it for a few mins. Now add heavy cream, honey, kasuri methi. Mix it gently and cook it uncovered until you reach the right consistency of the gravy.

Once the chicken is cooked garnish it with cilantro and squeeze a little lime or lemon juice. Serve hot with your choice of naan, rice, tandoori roti or chapati.