Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        chicken breasts -- boneless, skinless,
                         -- cubed
   1      tablespoon    lemon juice
   1      tablespoon    chili powder
                        salt to taste
   1      cup           yogurt
                        salt to taste
   2      tablespoons   garlic paste
     1/2  tablespoon    garam masala
   2      tablespoons   melted butter
   1      tablespoon    chili powder
   2      tablespoons   lemon juice
   2      tablespoons   olive oil
   2      tablespoons   ginger garlic paste
   1      tablespoon    garam masala
   1      tablespoon    ginger paste
   1      tablespoon    chopped garlic
   1      tablespoon    butter
   1      tablespoon    chopped green chile pepper
   2      cups          tomato puree
   1      tablespoon    chili powder
                        salt to taste
   1      cup           water
   1      tablespoon    honey
     1/2  teaspoon      dried fenugreek leaves
   1      cup           fresh heavy cream

Preparation:

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400F (200C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.