PreparationSlice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
Cover and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
In a bowl, cover the rice with cold water. Rinse the rice until the water becomes cloudy. Drain and repeat 4 to 5 times or until the water runs clear. Leave the rice in a strainer until thoroughly drained.
In a saucepan over high heat, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the liquid is completely absorbed. Remove from the heat and let rest, covered, for 10 minutes.
Meanwhile, in a small saucepan over medium-low heat, gently warm the vinegar and sugar until the sugar has dissolved.
Spread the cooked rice onto a baking sheet and pour the vinegar mixture overtop. Gently combine to coat and separate the grains of rice. Spread out the rice again and cover with plastic wrap. Let cool slightly.
With a sharp knife, trim and discard the discoloured sections of the salmon. While holding the knife at 30°, finely slice the fish against the grain to obtain slices 4 inches (10 cm) long (see note). Set aside on a cold plate or refrigerate while shaping the rice balls.
With slightly moistened hands, shape the rice into 2 1/2-inch (6 cm) oblong balls using 2 tbsp of rice for each. Spread a small amount of wasabi onto each rice ball, to taste, and cover with a salmon slice (see note).
Serve with the soy sauce and pickled ginger.