Ingredients Jump to Instructions ↓

  1. 2-3 lbs. chicken breast,

  2. 1 cubes

  3. 1 1/2 tablespoons freshly squeezed lemon juice

  4. 1 1/2 cups plain yogurt

  5. 2 tablespoons butter

  6. 2 tablespoons chili powder

  7. 2 tablespoons garlic paste

  8. 2 tablespoons lemon juice

  9. 2 tablespoons olive oil

  10. 2 tablespoons ginger garlic paste

  11. 1 1/2 tablespoons garam masala

  12. 1 tablespoon ginger paste

  13. 1 tablespoon chopped garlic

  14. 1 tablespoon butter

  15. 1 tablespoon green chile pepper, chopped

  16. 2 cups tomato puree

  17. salt to taste

  18. 1 cup water

  19. 1 tablespoon honey

  20. 1/2 teaspoon dry fenugreek leaves

  21. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. 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 garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.

  2. Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.

  3. Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.

  4. 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.

  5. 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.

  6. Taste and adjust seasoning.


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