First the marinade. In a bowl, mix the marinade ingredients. Add the chicken pieces to the marinate and after it has been mixed well, let it marinate for an hour or over night. I let mine sit overnight and cooked it the next morning

Whenever you choose to make it, once you are ready, preheat the oven to 400F. Thread the marinated chicken onto wooden skewers. Make sure you have soaked the wooden skewers in water before using it. Transfer the chicken to a baking sheet and roast it in the oven for a max of 20mins. Once done, remove from heat and set aside, and if there is any drippings on the sheet, save that too

While the chicken was cooking, I started on the sauce. In a pan, add the fennel seeds, ginger and garlic pastes and the onion to some heated oil. As the onions start to soften, add the coriander and garam masala powders. Mix to combine well

Next add the can of diced tomatoes, season with salt and pepper and allow it to simmer for about 15mins. Stir occasionally

Finally add the chicken pieces along with the drippings and the 1/2 cup of heavy cream. Mix well to combine and allow it to simmer for 5more minutes. Season with salt again if needed

Transfer to a serving bowl and serve it along with some warm naan and freshly cooked white rice