Hang the yogurt in muslin cloth to remove extra water for 15-20 minutes.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken. Set aside to marinate for half an hour in the refrigerator.
To the hung yogurt, add ginger garlic paste, red chilli powder, garam masala powder, salt and mustard oil. Be careful with the salt as we have added it to the first marinade as well.
Apply this yogurt marinade to the already marinated chicken pieces and refrigerate for minimum 5 – 6 hours.
Preheat the oven to 200 degrees C. String the chicken pieces onto the skewers and grill for about 15 minutes or till done.
Baste with butter and cook for another 2-3 minutes. Remove and set aside
While the chicken is in the oven lets get down to the making of makhani sauce.
Heat a pan, add tomatoes, cloves, cashew nuts, onions and oil with ¼ cup of water and simmer for 15 - 20 minutes till the tomatoes are mushy. Cool completely.
Once cool blend into a smooth puree. Strain through a sieve and keep aside.
Melt the butter in a pan, add the ginger garlic paste and sauté for a few seconds.
Add the strained tomato puree, chilli powder, garam masala, salt, honey and bring to a boil. Cook for about 10 to 12 minutes. Adjust seasoning according to taste.
Add ¼ cup cream and kasuri methi. Cook for 3 to 4 minutes.
Now add the cooked chicken pieces to the makhani sauce.
Cook for about 2 to 3 minutes or till well blended.
Enjoy this extremely delicious butter chicken with butter naan, jeera rice or with laccha parantha, just the way we did.