Wash and pat dry the the chicken thighs and cut them up into medium chunks.
Mix the marinade ingredients in a bowl and rub into the chicken pieces really well.
Refrigerate, covered, for 30 mins to an hour in the fridge.
While the chicken is in the fridge, slice up tomatoes in circles and lay them on baking sheet lined with foil.
Preheat oven to 425 degrees F.
Next, grab some metal skewers and skewer the chicken pieces through them. Place the skewers on a second pan lined with foil.
Put both the pans in the oven preheated at 425 degree F, and bake for 35-40 minutes.
To prepare the Chicken Tikka Masala, melt butter in a saucepan over medium heat.
Add the whole cloves and cardamom pods and stir for about 30 seconds.
Throw in the chopped onion and green chilli and continue to sautee for 5 minutes or until the onions are soft.
Next, add in cumin, coriander and red chilli powder and stir for a minute.
Add in the tomato paste and stir for a few minutes until incorporated.
At this point, add in the roasted tomatoes and stir really well.
Pour in one cup of water.
Dump the masala in a blender and puree until smooth.
Now pour it back into the saucepan over medium heat.
Add in the cooked chicken pieces and stir.
Next, add heavy cream and stir.
For the actual aroma of this dish, add in the fenugreek leaves.
Next, drizzle honey to give it that touch of sweetness this dish needs.
Finally taste for salt and serve with naan or pita bread.