Butter Chicken

Adapted from Sanjeev Kapoor's recipe, this one's a winner.. 

Ingredients   
Chicken     800 grams
Lemon juice     1 tablespoon
Kashmiri red chilli powder     1 teaspoon
Salt     to taste
Butter     2 tablespoons
 

FOR MARINADE    
Yogurt     1 cup
Salt     to taste
Garlic paste     1/2 teaspoon
Garam masala powder     1/2 teaspoon
Kashmiri red chilli powder     1 teaspoon
Ginger paste     2 tablespoons
Lemon juice     2 tablespoons
Mustard oil     2 tablespoons

FOR MAKHNI GRAVY    
Butter     50 grams
Ginger paste     1 tablespoon
Green chillies, chopped    
Red chilli powder     1 tablespoon
Salt     to taste
Dry fenugreek leaves (kasuri methi)     1/2 teaspoon
Whole garam masala     1 tablespoon
Garlic paste     1 tablespoon
Tomato puree     400 grams
Garam masala powder     1/2 teaspoon
Honey     2 tablespoons
Cream     1 cup

Method   

• Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour
• Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water
• Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil
• Apply this marinade to the chicken pieces and refrigerate for three to four hours
• Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. 
• Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. 
• Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. 
• Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. 
• Simmer for five minutes and then add fresh cream. 
• Serve hot with naan or parantha.