Prep all ingredients for spice paste and blend with coconut milk.
Place chicken in a large zip lock bag, pour in the blended paste, rub it all over the chicken and leave it to marinade overnight or for at least 2 hours.
Heat a large wok and tip the chicken with marinade and all into the wok. Add water, cardamon pods, cloves and lemongrass-smashed at the root.
Let it come to a simmer in medium heat. When the gravy starts to 'spit', cover with lid and let it simmer for half-hour, turning it to the other side every 10 mins.
Before the last 10 mins, add the 100 ml coconut milk and tamarind. Taste and add white pepper and salt (if needed).
Close lid and let it simmer again. This time, turn on your oven to full, 250C with the top grill on.
Pick up the chicken with tongs carefully, place it on a tray with a roasting rack. Put aluminum foil underneath the rack to catch the drippings.
Pour more of the gravy on top of the chicken to coat it. Grill it for about 3-4 minutes on top side and 2-3 mins on bottom. Don't take your eyes of it, it could easily burn.
As soon as you get a nice char, take it out of the oven.
Serve with cooked rice, some pickled vegetables and lime wedges on the side.
Spoon the gravy onto a bowl if you want extra gravy.