Method:

1. Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor. 

2. Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. 

3. Thread the chicken onto skewers and keep ready. 

4. Preheat your oven or grill to medium-high (200 °C). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside. 

5. Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft. 

6. Now add the cardamom and the garlic. Fry for 2 to 3 minutes. 

7. Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms. 

8. Add the grilled chicken Tikka (chunks/ pieces) and stir. Cook for 10 minutes. 

9. Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with Naans.