Cut chicken into small pieces and marinate it in the yoghurt. Add 1 tablespoon ginger garlic paste, salt, 1 tablespoon sweet paprika, half a teaspoon of coriander powder and lemon juice. Mix well and keep in fridge for 3-4 hours.

Put the chicken on the skewers and cook in the oven until done.

In a hot pan, add 2 tablespoons canola oil then add cardamom, cloves, 1 tablespoon garlic ginger paste.

After 1 minute add tomato puree.

Then add coriander and cardamom powder, 1 tablespoon sweet paprika, salt and pepper to taste (not too much, because the chicken absorbs a little salt in the marinade).

Keep cooking on a slow heat for around 30-35 minutes and add 50g butter.

At this stage add cooked chicken and 2 tablespoons cream. Cook for another 2-3 minutes and serve hot with garnish of fresh cream and sliced almonds.