Wash the chicken pieces properly. Drain the water and pat dry. Marinate with kashmiri red chilli powder, salt and lemon juice. Refrigerate for 30 minutes.
In a bowl whisk together yogurt, half of ginger paste, half of garlic paste, red chilli powder, garam masala powder, salt and mustard oil. Marinate the chicken pieces in the mixture and again refrigerate for 2 hours.
After 2 hours, bring the chicken pieces to the room temperature. Grill them till done.
Add the marinated mixture too while grilling
In a non-stick pan, heat 2 tbsp butter, add green cardamom, mace, ginger paste, garlic paste and saute till the raw smell goes away. Now add the tomato puree, salt, red chilli powder and cook for 15-20 mins.
Meanwhile, check the chicken. Once done cut them into small pieces.
After 15 minutes, add crushed fenugreek leaves, honey, fresh cream to the gravy and cook for another 2-3 minutes.
Finally add the chicken pieces and cook till the gravy is consistent.
Serve your Butter Chicken with roti, Naan or kulcha.
