Butter Chicken Makhani

Prepare the marinade by placing chicken in a suitable container, such as a glass dish or bowl. Combine 1 tablespoon of lemon juice, 1 tablespoon of chili powder, and salt; mix until the chicken is evenly coated. Cover the container and refrigerate for approximately 1 hour.

Prepare the yogurt mixture by lining a strainer with cheesecloth and placing it over a bowl. Allow the yogurt to drain for 15-20 minutes, then transfer the drained yogurt to a separate bowl. Combine the remaining 2 tablespoons of lemon juice, oil, garlic paste, ginger paste, melted butter, and the remaining 1 tablespoon of chili powder into the yogurt mixture. Mix until well combined, then pour the mixture over the chicken. Cover the dish and refrigerate once more to marinate for 3-4 hours.

Preheat your oven to 400 degrees F (200 degrees C). Place the chicken on skewers and arrange it in a 9x13-inch baking dish. Bake in the preheated oven until almost cooked through, approximately 20 minutes.

Prepare the sauce by melting butter in a medium-sized saucepan over medium heat. Stir in garam masala, and when it starts to crackle, add ginger paste, garlic, and green chile pepper. Sauté until the mixture is tender, about 2-3 minutes; then stir in tomato purée, water, chili powder, and salt. Bring the mixture to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Remove the par-cooked chicken from the skewers and place it into the sauce in the pan. Continue cooking until the chicken is no longer pink inside, approximately 5 minutes. Use an instant-read thermometer to check if the chicken has reached a safe internal temperature of at least 165 degrees F (74 degrees C). Finally, stir in cream until it is fully incorporated.