Roast the cloves, elaichi, cinnamon, pepper corns, bay leaf, almonds and grind them into a powder.
Marinate the chicken with the above powder, curd and rest of the spices and lemon juice . Heat a griddle pan with butter/oil and grill the chicken pieces.
Now heat a pan, heat some butter and refined oil. Add the chopped onions and fry till golden brown.
Now add the grilled chicken and add rest of the marinade and cook on a low flame. Add the tomato puree, kasuri methi and cook till done. Add water to make a gravy. Serve with a dollop of butter on it.
