Butter Chicken

• 2-3 lbs. chicken breast, 1" cubes
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups plain yogurt
• 2 tablespoons butter
• 2 tablespoons Spicely® Chili Powder
• * 2 tablespoons garlic paste (recipe below)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ** 2 tablespoons ginger garlic paste – mix garlic and ginger paste
• 1 1/2 tablespoons Spicely® Garam Masala
• *1 tablespoon ginger paste (recipe below)
• 1 tablespoon chopped garlic
• 1 tablespoon butter
• 1 tablespoon green chile pepper, chopped
• 2 cups tomato puree
• salt to taste
• 1 cup water
• 1 tablespoon honey
• 1/2 teaspoon Spicely® Fenugreek Ground
• 1 cup heavy cream

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.