Marinade:
– 1 3/4 pounds skinless, boneless chicken breast halves, cubed
– 3 tablespoons lemon juice, divided
– 2 tablespoons chili powder, divided
– Salt to taste
– 1 cup yogurt
– 2 tablespoons olive oil
– 2 tablespoons garlic paste
– 2 tablespoons ginger paste
– 2 tablespoons melted butter
– 1 1/2 teaspoons garam masala
Sauce:
– 1 tablespoon butter
– 1 tablespoon garam masala
– 1 tablespoon ginger paste
– 1 tablespoon chopped garlic
– 1 tablespoon chopped green chile pepper
– 2 cups tomato puree
– 1 cup water
– 1 tablespoon chili powder
– Salt to taste
– 1 tablespoon honey
– 1/2 teaspoon dried fenugreek leaves
– 1 cup heavy cream