Butter Chicken

Ingredients:

500 grams boneless chicken

juice of 1 lemon1 cup yogurt

1 tsp red chili powder

2 tsp ginger

2 tsp garlic1 tsp garam masala

2 cardamoms

1 cinnamon stick

2 cloves

4 medium ripe tomatoes, blended

1 tbsp tomato paste

1 1/2 tbsp tandoori masala

3 tbsp butter

1 tbsp honey

1 tbsp dried fenugreek leaves

250 ml thick creamSalt (as per taste)

Extra butter or coriander to garnish

Preparation method:

1. Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best.
   
2. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked.
3. To prepare the gravy, heat and melt the butter. Add to it the cardamoms, cinnamon sticks and cloves. Stir it for 1 minute. Add tomatoes and tomato paste; let this simmer on low to medium heat, half covered, for about 15-20 minutes.
4. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water.
5. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.