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PdfFor the chicken:
Combine the chicken pieces with the lime juice, cayenne pepper, paprika, garam masala, salt, yogurt, garlic and ginger in a mixing bowl until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, and up to overnight.
Either broil on foil lined sheet for 10-15 minutes or grill on very hot grill until meat is cooked through. A little charring is good here.
Process For the Base Gravy
In a heavy bottom pan, add ¼ cup water.
Add tomatoes, onions, garlic, ginger, degi mirch and all the whole spices. Mix well.
Add butter, salt and mix well. Cover the cook for 15 minutes.
Once the tomatoes are soft, with an immersion blender, blend the gravy till smooth.
Strain the gravy through a strainer
For Butter Chicken
In a pan, add butter and allow it to melt. Add coriander powder, cook 1 minute.
Pour in prepared gravy, mix well and cook for 2-3 minutes.
Add fresh cream, honey, shredded tandoori chicken, mix well and cook for another 3-4 minutes.
Add dried fenugreek leaves and cook for 2 minutes.
Transfer the butter chicken in a serving bowl. Garnish with fresh cream and coriander sprig. Serve hot with roti or rice.