This rich tandoor-style chicken can be served alone or in curries.
In a mortar and pestle, add a pinch of saffron. Grind the saffron until it has been grounded finely. Add the cumin, paprika, cayenne pepper, garam masala, onion granules, ground cloves and salt and grind altogether.
Add a tbsp of hot water to the spice mix and mix together to create a dry paste.
Then, add 2 tsp of sour cream to the paste and mix together. Your marinade will be a rich red/orange color.
Now, cut the chicken into cubes, and mix together with the marinade.
Cover the bowl with plastic wrap and let the chicken marinate on your kitchen counter top for 1 hour at room temperature.
After one hour, preheat your oven to 390°F (200°C).
Take your chicken and lay the pieces out on parchment paper on an oven rack/tray.
Place in the oven and let the chicken cook for 10 minutes or until 60% done.
Once the chicken has been 60% complete, take the partially cooked chicken out of the oven. We are not finished cooking the chicken yet.
Heat a large frying pan to a medium-hot temperature and toss in a generous knob of butter.
Now place the partially cooked chicken onto the frying pan and cook for another 10 minutes until the centre of the chicken 100% cooked and white. It's very important that you cook the chicken thoroughly. (This two-step process creates a bbq grill style of flavour, but it is very important that you make sure the chicken has been thoroughly cooked. If in doubt, just leave it in the oven as you normally would).
Garnish with fresh cilantro (coriander), a squeeze of lemon juice, sea salt and olive oil.