|
Ingredients
|
Quantity
|
|
Chicken breast – boneless, skinless – cubed
|
1 ( ¾ pounds)
|
|
Lemon juice
|
1 tbsp
|
|
Chilli powder
|
1 tbsp
|
|
Salt
|
to taste
|
|
Yogurt
|
1 cup
|
|
Garlic paste
|
2 tbsp
|
|
Garam masala
|
½ tbsp
|
|
Melted butter
|
2 tbsp
|
|
Chilli powder
|
1 tbsp
|
|
Lemon juice
|
2 tbsp
|
|
Olive oil
|
2 tbsp
|
|
Ginger garlic paste
|
2 tbsp
|
|
Garam masala
|
1 tbsp
|
|
Ginger paste
|
1 tbsp
|
|
Chopped garlic
|
1 tbsp
|
|
Butter
|
1 tbsp
|
|
Chopped green chilli
|
1 tbsp
|
|
Tomato puree
|
2 cups
|
|
Chilli powder
|
1 tbsp
|
|
Salt
|
to taste
|
|
Water
|
1 cup
|
|
Honey
|
1 tbsp
|
|
Dried fenugreek leaves
|
½ tsp
|
|
Fresh heavy cream
|
1 cup
|
To
Marinate: Place chicken in a
nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and
salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes.
Place in a medium bowl; mix in salt, garlic paste, garam masala,
butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture
over chicken, replace cover and refrigerate to marinate for another 3 to 4
hours.
Preheat oven to 400F (200C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish
and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make
Sauce: Melt
butter in a medium saucepan over medium heat. Stir in garam masala. When masala
begins to crackle, mix in ginger, garlic paste and green chilli peppers. Saute until
tender, then stir in tomato puree, chili powder, salt, garam masala and water.
Bring to a boil; reduce heat to low and simmer, stirring in honey and
fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5
minutes, or until chicken is no longer pink inside. Stir in fresh cream.
