Combine yoghurt, garlic, ginger, lemon juice and spice powder into a bowl, dice up chicken and stir into mixture, let marinate for 12-24 hours.

Combine the first 4 ingredients in a blender or food processor. Blend until mixed and pureed well. When your pot is hot add a little oil, then add your tomato mixture. We need to simmer this mixture until most of the water has evaporated, concentrating our mixture and thickening it up. be sure to stir and keep an eye on it, as burnt tomato is not what we want.

When Mixture is thick and not very watery, we can now add our yoghurt mixture with the chicken to it, just dump it all in. Stir and keep an eye on it every 5 minutes. reduce heat to medium. The reduced tomato mixture and yoghurt will thicken naturally.

When the mixture and chicken have cooked for around 40 mins add some cream, this will take the edge of the tomato sauce and add a nice creamy flavor, as well we can now add the ground nuts, and about 3-4 tablespoons of methi leaves. let this cook for about 10 minutes, taste and add salt as needed. Add a teaspoon of sugar if tomato mixture is too tart, but not much....

during the last 5-10 minutes of cooking add 1 - 2 table spoons of the Garam Masala, it is intended to be added near the end of the cooking process, if cooked for too long the flavors change, and it may become bitter....

And thats it, a reduction and ground nut thickened creamy butter chicken! Add some Naan and dig in!