Trim the fat from the chicken and cut into one inch pieces. Place in gallon ziplock bag and set aside.

In a large bowl, combine the yogurt or kefir, ginger paste, minced garlic, lemon juice, 2 tablespoons Tikka Masala Spice Mix, 2 teaspoons salt, and 2 tablespoons of canola or avocado oil for the marinade. Mix together and pour over the chicken in the ziplock bag. Refrigerate for 10 to 24 hours.

Preheat oven broiler and transfer chicken and marinade onto a 11x17-inch half baking sheet. Broil about 4-inches from broiler for 5 minutes, remove from oven and flip chicken then another 4-5 minutes until chicken is at least 165 degrees F. Set aside.

In a large deep skillet or sauce pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat until rippling. Slightly crush the cardamom, cloves, cinnamon stick and black peppercorns and add them to the hot oil. Let them crackle a few seconds.

Add finely chopped onion and cook 3-4 minutes until it turns translucent.

Add ginger and garlic and stir for a minute.

Next add chopped tomato and cook for 3-4 minutes until tomatoes soften.

Add green chilis, tomato sauce, chili powder, turmeric powder, cumin powder, 2 tablespoons Tikka Masala Spice mix and salt to taste and cook for 3-4 minutes.

Stir in broiled chicken along with the marinade and juices from the pan. Add the cream and honey and cook for 2-3 minutes until heated through.

This dish can be served immediately with freshly steamed or basmati rice and naan bread. It also can be made ahead of time, refrigerated or frozen and reheated.