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1
Cut the chicken breast and thigh meat into equal-size hunks suitable to skewering and grilling. In a small bowl, combine the lemon juice, red chile powder, salt, and 2 tablespoons butter to make a paste. Rub the paste into the chicken pieces. Place the chicken pieces in a bowl, cover, and refrigerate for 30 minutes.
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2
Meanwhile, make the marinade. Line a colander with muslin cheesecloth and drain the yogurt for 15 to 20 minutes to remove the excess water. Transfer the drained yogurt to a bowl and add the remaining marinade ingredients. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
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3
Prepare a moderately hot fire in a grill (Fojol uses a tandoor) or preheat the oven to 400u00b0F.
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4
Thread the chicken pieces onto skewers and grill them just until the juices run clear, about 4 to 5 minutes, being careful not to overcook. Baste the chicken with butter during the last couple of minutes of cooking. Remove from the heat and set aside.
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5
To prepare the gravy, melt the butter over medium heat in a medium to large saute pan. Add the cardamom pods, cloves, peppercorns, and cinnamon. Saute for 2 minutes, then add the ginger paste, garlic paste, and chopped green chiles and stir to combine. Cook for 2 minutes. Add the tomato puree, red chile powder, garam masala, salt, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the fenugreek and honey, then add the cooked chicken to the gravy. Simmer for 5 minutes, then add the cream. Stir and let simmer for just a couple of minutes, then serve hot with the rice and naan or paratha.
