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Cut the chicken into cubes
Mix all of the ingredients together. Let the chicken marinate for 3-4 hours.
When it's ready to go, heat up the grill and grill the chicken on skewers.
While they're grilling, take 1/2 cup of the marinade and put it in a small saute pan.
Before heating it, mix in 1/4 tsp corn starch.
Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.

In hot oil add sliced onions, peppercorns, cardamoms, and cinnamon sticks. Cook until the onions are clear and slightly golden brown. Then, add the ginger and garlic, while stirring. Then, add the salt,chilli and paprika powder. When all is mixed together, put in chicken and fry until lightly browned. Gradually, add yogurt while stirring constantly. cover and cook for about 2025 minutes or until chicken is cooked thoroughly. Garnish with cilantro (dhania) and serve with naans.

2 tsp. fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 lb. ground lamb or ground beef
2 lg. onions, thinly sliced
1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving)
1 tbsp. curry powder
1 tsp. salt
Oil if needed
Cooking meat filling (follows)