Ingredients
For marinate – Part1
- Chicken breasts cubed – 500g
- Lemon juice-1 tablespoon
- Chili powder -1 tablespoon
- Salt to taste
Part 2
- Yogurt – 1 cup
- Garlic paste – 2 tablespoons
- Garam masala – 1/2 tablespoon
- Melted butter – 2 tablespoons
- Chili powder – 1 tablespoon
- Ginger paste – 2 tablespoons
- Lemon juice – 2 tablespoons
- Olive oil – 2 tablespoons
- Salt to taste
For curry
- Butter – 1 tablespoon
- Garam masala- 1 tablespoon
- Ginger paste – 1 tablespoon
- Chopped garlic – 1 tablespoon
- Chopped green chili pepper – 1 tablespoon
- Tomato puree- 2 cups
- Chili powder- 1 tablespoon
- Salt to taste
- Water – 1 cup
- Honey – 1 tablespoon
- Dried fenugreek leaves – 1/2 teaspoon
- Heavy cream – 1 cup
Method
- To Marinate: Place chicken in a 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 400 degrees F (200 degrees C).
- Place chicken on skewers. Place skewers in baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
- For Curry: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile 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 curry rmixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.