MAKHANI CHICKEN (Indian Butter Chicken)

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

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 paste
2 tablespoons lemon juice
2 tablespoons olive oil


1 tablespoon butter
1 Onion, chopped
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green
chilli 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
1/2 cup ground cashew



Directions:
1. 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 15 - 30 minutes .

2. Place yogurt 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 (or over night for the best result)

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place chicken on baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

5. To Make Sauce: Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic and green chilli peppers. Saute until tender, then stir in tomato puree, chili powder, salt,and garam masala. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

6. Place chicken in sauce mixture. Cook till the chicken is done and the gravy is thicken. Stir in fresh cream.

7. Melt the butter and pour it over the chicken. Add ground cashew. Garnish with coriander leaves and serve with naan.