In a medium bowl, combine the Tandoori Masala, ginger, garlic,oil and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
Strain this mixture into the pan to avoid any small pieces of spices getting into your dish.
Cook for approximately 4 minutes and then add in chilli powder,coriander/cumin powder,garam masala. Continue to cook for about 5 more minutes (careful as the liquid does sputter outside the pan)
Heat the remaining tablespoon of oil in the pan over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. You can also grill the chicken or cook in the oven at 350 degrees for 10 minutes(it will finish cooking in the sauce) I especially love grilling it on my charcoal grill in the summertime.
Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the butter, cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves (rub them in between your fingers/palm).
Serve over Basmati rice or with naan.
If you want to freeze the sauce for future use you can. Just cool the sauce and freeze it for up to 4 months., it will help blend the flavors even more, just remember to bring the sauce back to room temperature before proceeding with the recipe. DO NOT ADD CREAM TO SAUCE IF YOU ARE FREEZING IT!
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In order to achieve that restaurant reddish/orange hue I add a few saffron strands to the dish. This is optional but I find it helps!