This is the best-selling dish at the Amber India Restaurant in Mountain View, CA. Garlic paste and ginger paste can be found in jars at the better Asian food markets.
Make three parallel cuts on top of each piece of chicken. Place the chicken in a resealable heavy-duty plastic bag.
Combine the lemon juice, red pepper flakes and salt; pour over the chicken. Seal the bag and refrigerate for 30 minutes.
Combine the yogurt and cream in a bowl; blend well.
Mix together the garlic paste, ginger paste, coriander, cumin, garam masala and salt. Add to the yogurt mixture, blending thoroughly.
When the chicken has marinated for 30 minutes, remove it from the refigerator, open the bag and pour in the yogurt mixture. Reseal the bag and refrigerate overnight.
Combine the above ingredients in a small bowl.
Melt the ghee in a large skillet over medium-high heat. Add the tomatoes, tomato paste, the spice/sugar blend and water. Simmer, stirring frequently, for 20 minutes. Add more water if the mixture gets too dry.
Preheat the oven to 450 degrees.
Remove the chicken from the marinade; discard the marinade.
Arrange the chicken pieces in a baking pan large enough to hold them in a single layer. Bake for 30 minutes.
Let the chicken cool until you can handle it, then remove the meat from the bones in bite-size pieces; discard bones.
Add the chicken meat, the cream and fenugreek to the sauce. Simmer for 10 minutes, stirring frequently to prevent burning. Taste, and add salt if desired. Serves four.