Mix all the marinate ingredients plus 1-2 tablespoons of water, in a large bowl.
Add cubed boneless skinless chicken thighs, mix well until all of the chicken pieces are coated.
Cover with plastic wrap and refrigerate for 20 minutes to over night.
Bake, grill or air fry the chicken pieces.
Cook at 370 F in an air fryer for 20 minutes and make the gravy while the chicken is cooking.
Or bake at 450 F for 25-30 minutes or grill until the chicken is a little charred.
While the chicken is cooking, add butter to a pot.
Melt the butter, and add the whole spices (cloves, cardamom, & cinnamon).
Cook for 30 seconds, just until fragrant.
Add the chopped onions and saute fpr 2 minutes.
Add the sliced Serrano pepper and 1/2 teaspoon ginger. Stir fry for 30 seconds.
Add in the tomato paste, paprika, and coriander. Cook for 30 seconds.
Add the cream and mix until you have a creamy gravy.
Add the lemon juice, sweetener, fenugreek leaves, salt and cilantro. Mix and turn off the flame.
Mix in the cooked chicken and serve with cauliflower rice & salad.
I love to make some of my low carb tortillas with it as well, here's the recipe https://ketowithmona.com/2020/09/07/grain-free-gluten-free-clean-keto-tortillas1-2g-net-carbs/