Ingredients:

For marinade 1:

800g - skinless, boneless chicken breast halves, cubed

1/2 tbsp - lemon juice

1/2 tbsp - chilli powder

Salt to taste

For marinade 2:

1/2 cup - yogurt

Salt to taste

2 tbsp - ginger garlic paste

1/2 tbsp - garam masala

1 tbsp - melted butter

1/2 tbsp - chilli powder

2 tsp - lemon juice

2 tsp olive oil

For sauce:

1/2 tbsp - butter

1/2 tbsp - garam masala

1/2 tbsp - ginger paste

1/2 tbsp - chopped garlic

1/2 tbsp - chopped green capsicum

1 cups - tomato puree

1/2 tbsp - chilli powder

Salt to taste

1/2 cup - water

1/2 tsp - dried fenugreek leaves

1/2 cup - heavy cream

Method

For marinade 1:


1. Place chicken in a nonporous glass dish or bowl with lemon juice, chilli powder and salt.

2. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

For marinade 2:

1. Drain yogurt in a cloth for 15 to 20 minutes.

2. Place in a medium bowl; mix in salt, butter, ginger garlic paste, garam masala, chilli powder, lemon juice and oil.

3. Pour yogurt mixture over chicken, cover again and refrigerate to marinate for another 3 hours.

1. Preheat oven to 200 degrees C.

2. Place chicken on skewers.

3. Place skewers in a baking dish and bake for 20 minutes, or until almost cooked through.

For sauce:


1. Melt butter in a pan over medium heat.

2. Stir in garam masala.

3. When masala begins to splutter, mix in ginger paste, chopped garlic and green capsicum.

4. Saute until tender, then stir in tomato puree, chilli powder, salt and water.

5. Boil, then reduce heat to low and simmer, stirring in the fenugreek.

6. Place chicken in sauce mixture.

7. Continue cooking for another 5 mins, or until chicken has absorbed the masala.

8. Stir in fresh cream before serving.

Recipe courtesy: Pavithra