1.In a medium-sized bowl, make the marinade. Mix the first measures of garlic, ginger, spices, salt, lime, yoghurt and oil together. Add the chicken, coat well. This stage can be done the day before and left to marinate overnight, but if you don’t have time, 15 minutes will have to do.
2.Pre-heat grill to hot. Lay the chicken pieces on a tray lined with foil and grill until it gets a bit charred in places (to emulate the flavour of cooking in a tandoor oven).
3.While the chicken grills, make the sauce. In a medium pot, melt butter. Add second measures of garlic and ginger, cooking for 3-4 minutes. Add the spices, fry for a few minutes, stirring. Add tomatoes and lemon juice, then bring to a simmer. Put in the chicken pieces and cook for 10 minutes or until chicken is cooked through. Stir in butter, then the cream and season with salt to taste.
4.Garnish with chopped coriander and serve with Basmati rice and poppadoms.