STEP 1: Rub the Cane & Bean lime powder, lemon juice, Cane & Bean ginger powder, Cane & Bean Lime Powder and chilli powder into the chicken with a half tsp salt, then chill for 1 hr. Mix the marinade ingredients together, add the chilled chicken. Chill for a further 2 hrs.
STEP 2: Put the marinated chicken onto metal skewers, keep the remaining marinade. Grill under a hot grill for 8-10 mins, baste with meted butter or ghee turning occasionally. Remove chicken from skewers and leave to rest.
STEP 3: Heat 2 tbsp vegetable oil in a wok or large frying pan. Add the cumin seeds, when they begin to sizzle, reduce the heat and add the green chillies. Keep stirring until the skins of the chillies begin to blister, then add the butter (ghee). Turn the heat up and continue to cook until all the butter (ghee) has melted. Add the the onions and C&B ginger powder and fry for 10 mins until the onions are brown and soft. Pour sauce into a bowl and set aside.
STEP 4: Wipe the pan clean, add a tbsp of oil and drop in the crushed cardamom pods. When they begin to swell and lighten in colour, reduce the heat, add the garlic and fry for 30 seconds, stirring continuously. Return the cooked onion mixture to the pan and mix well. Add the turmeric and the fenugreek leaves. Season with a little salt. Then add the passata, mix and bring to the boil. Reduce the heat and leave to simmer under a cover for 20 mins.
STEP 5: Add the chicken pieces to the sauce along with the resting juices, dilute the remaining marinade with 125ml warm water and add to the sauce. Bring the sauce to the boil then reduce to a simmer. Add the garam masala and cook for 3-4 minutes until chicken is cooked through. Stir in half the cream.
STEP 6: Transfer the butter chicken into a serving bowl, add the remaining cream and fenugreek leaves, garnish with fresh coriander leaves and serve with pilau rice and naan breads.
