Mix the marinade ingredients together, add in the chicken and allow to marinade overnight.
Skewer the chicken and cook in the tandoor oven.
To prepare the sauce to serve, heat a wok/saucepan, add the butter and sauté the ginger and garlic. Add the cooked chicken and red gravy and simmer until the sauce becomes thick. Add the cream and a few drops of lime juice.
Check seasoning, and serve with naan bread or laccha paratha.
This recipe is courtesy of chef Vanie Padayachee of Marigold Indian Restaurant in Franschhoek. Photo by Claire Gunn.