Butter chicken or Murgh makhani

INGREDIENTS

Chicken 800 grams 
Lemon juice 1 tablespoon 
Kashmiri red chilli powder 1 teaspoon 
Salt to taste 
Butter 2 tablespoons 
For Marinade 
Yogurt 1 cup 
Salt to taste 
Garlic paste 1/2 teaspoon 
Garam masala powder 1/2 teaspoon 
Kashmiri red chilli powder 1 teaspoon 
Ginger paste 2 tablespoons 
Lemon juice 2 tablespoons 
Mustard oil 2 tablespoons 
FOR MAKHNI Gravy 
Butter 50 grams 
Ginger paste 1 tablespoon 
Green chillies chopped 4-5 
Red chilli powder 1 tablespoon 
Salt to taste 
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon 
Whole garam masala 1 tablespoon 
Garlic paste 1 tablespoon 
Tomato puree 400 grams 
Garam masala powder 1/2 teaspoon 
Honey 2 tablespoons 
Cream 1 cup

METHOD  

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.