Makhani Chicken

4 -5 chicken breasts skinned and cubed
1 tsp. chili powder 
1 tsp. lemon juice 
1 tsp. butter 
salt to taste

For Marinade
2 tbsp. yogurt 
1 tbsp. crushed ginger - finely paste 
1 tbsp. crushed garlic 
1 tsp red chili powder 
1 tsp mustard oil
1 tsp lemon juice 
1 tsp garam masala 
salt to taste

For makhani sauce
1/2 tsp garam masala 
2 tsp sugar 
1/2 tsp red chili powder 
400 g. tomato puree 
1 tsp crushed ginger 
1 tsp crushed garlic 
100 ml creme 
1/2 tsp kasoori methi 
500 g. butter 
2 green chilies 
salt to taste

1. Add mixture of chili powder, lemon juice, and salt to chicken. Rest 30 minutes.
2. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade drain excess whey). 
3. Mix chili powder, salt, garlic, ginger, lemon, garam masala, and rye. 
4. Combine spices and yogurt. 
5. Marinate chicken. make sure to coat thoroughly, if short make more marinade. chill chicken 3-4 hours. 
6. Skew chicken. cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked throughly and a bit toasted.
7. Heat butter in med. sized pan. add garam masala. wait till crackles. add ginger, garlic, and 2 green chili. Cook 2 min. add tomato puree, chili powder, garam masala, salt, 1 cup water. boil. reduce heat, simmer 10 min. add sugar & methi. 
8. Add chicken. simmer 5 min. add creme. 

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