• 1 Kg Chicken Breast, cut in chunks
• 2 tbsp Lemon juice
• 2 tsp Kashmiri red chilli powder
• Salt
  
  Marinade
• 400ml Natural Yogurt
• 5 tsp Ginger paste
• 5 tsp Garlic paste
• 2 tsp Kashmiri red chilli powder
• 2 tsp Garam masala powder
• ½ tsp Chilli Powder
• 1 tbsp Vegetable oil
• Salt to taste
  
  Masala
• 2 tbsp Vegetable Oil
• 1 Onion, large fine chopped.
• 5 Green cardamom
• 5 Clove
• 8 Black peppercorns
• 1 inch Cinnamon
• 3 tsp Ginger paste
• 3 tsp Garlic paste
• 2 Green Chilli, chopped
• 1 tbsp Tomato puree
• 2 tin chopped tomato
• 1/2 tsp Red chilli powder
• 3 tsp Kashmiri chilli powder
• 2 tsp Garam Masala,
• 1 tsp Cumin Powder
• 3 tsp Coriander Powder.
• Salt to taste
• 2 tbsp Sugar
• 2 tsp Kasoori methi
• 500 ml Fresh cream
• 100g Butter
• Basmati Rice

Making the Sauce ….

Heat oil in pan and add onions. Fry until golden. Remove from pan and let cool. Add onions to blitzer along with the can of tinned tomatos and blend until smooth.

Heat oil in a pan. Add the spices and heat for a minute. Then add garlic, ginger and green chilli and cook for 2 mins. Turn down the heat and add and stir in the Red chilli powder, Kashmiri chilli powder, garam masala, cumin powder and coriander powder.

Turn up the heat again and add the tomato puree, stir and cook until bottom off pan starts to brown a little. Add the tomato/onion blend and bring to a simmer for 30 mins. Add the cream, and then the butter, stir and reduce a little.

Making the Chicken ….

Place chicken in a bowl and mix in lemon juice, chilli powder and salt. Mix well, cover and place in fridge for 30 mins. Then place chicken in marinade and leave in fridge for 3 hours.

Take chicken from fridge, place on metal skewers and cook under a hot grill, turning once it starts to brown.  During grilling, remove and baste with melted butter and lemon regularly. You can BBQ or use non stick pan instead if you wish.

Serving …

Add the chicken to the sauce and add the Methi and drizzle with some cream.

Serve with Basmati Rice, poppadoms, and naan bread.