|Recipes - Garam Masala|
Marinate chicken in a glass dish with lemon juice, 1 tablespoon Spicely® Chili Powder and (1/2 teaspoon salt optional). Cover tightly with plastic wrap and marinate in refrigerator for about an hour.
Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon Spicely® Garam Masala, Spicely® Chili Powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400°F.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning. Serve.