Ingredients:
Chicken 31/2 pounds 
Yogurt 11/2 cup 
Tomato ketchup 1 cup 
Lemon juice 2 tablespoons 
Honey 1/4 cup 
Half-n-Half 1/4 cup 
Onions 1 medium 
Garlic Paste 6 teaspoons 
Chili Powder (Red Chili Powder) 2 teaspoons 
Vinegar 6 tablespoons 
Salt to taste 

Method:

1-Grate the onion (or crush it in the blender).
2-In a flat and wide dish mix all the above ingredients including the crushed onion except chicken and keep aside. 
3-Cut chicken into large (bigger than bite sized) pieces and make diagonal cuts on the meat with a knife. 
4-Place these pieces in the above marinade, mix well, cover and keep in refrigerator for about 6 hours. Periodically turn the pieces upside down. 
(You may marinate over night and cook for lunch or marinate in the morning in time for dinner) 
4-After removing the dish from refrigerator, put the contents in a non-stick skillet and cook on high heat for 15 minutes or until more than half of the liquid is absorbed. 
5-Remove from heat and transfer contents to a non-stick shallow oven tray. 
6-Heat oven to 170 degrees centigrade and place the tray in it. Bake for 25-30 minutes.
7-Periodically pour sauce from the sides of the tray onto the chicken pieces. 
8-Insert a fork into the thigh. The juices should run clear.