Butter Chicken

INGREDIENTS
400 gm boneless chicken cut in 1 ½ piece each
1 tsp lemon juice
1 tsp kashmiri chili powder
Salt to taste
2 tsp butter
For marination
½ cup yogurt
2 tsp ginger paste
2 tsp garlic paste
½ tsp kashmiri red chili powder
½ tsp garam masala powder
Salt to taste
2 tsp mustard oil
For making gravy
2 tsp butter
2 green cardamoms
2 cloves
2-3 black peppercorns
1 inch piece cinnamon
1 tsp ginger paste
1 tsp garlic paste
½ cup tomato puree
½ tsp red chili powder
Salt to taste
2 tsp sugar
½ tsp kasoori methi
½ cup fresh cream

PROCESS
Ingredients
Method
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.
Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6.
String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside.
To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes.
Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream.