Makhani Chicken

I am not sure how authentic this recipe is. However the contributor of this recipe at All Recipe alleged that it was from the owner of an Indian restaurant. I simplify the method a little. It is better to prepare this dish the night before.



Lemon marinade:
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

Yoghurt marinade:
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil

Sauce:
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream

Method:
1. 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.
2. Mix together in a medium bowl: yoghurt, salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
3. Preheat oven to 200C . Pour chicken on a deep baking dish and bake for 20 minutes or until almost cooked through.
4. 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 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.
5. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Serves 2-4