Stage One - Makhani Sauce: 2 lb fresh tomatoes cut into 4-6 pieces 10 whole black peppercorns 4 whole black cardamom seeds 4 whole green cardamom seeds 4" stick whole cinnamon 8 fresh whole peeled garlic cloves 8 whole cloves 2 dried bay leaves 1 tsp cumin seeds 1" piece fresh ginger Combine all ingredients in a saucepan and cook over medium low heat for 1 - 1 1/2 hours, until thickened. Puree in a food processor until smooth.

Stage Two - Tandoori Chicken:

2 lb. boneless skinless chicken
salt
1 Tbsp commercially available ginger-garlic paste
1 tsp. Kashmiri chili powder

Salt chicken lightly all over and rub with ginger-garlic paste and chili powder. Marinate for 1 - 2 hours. Thread onto skewers and grill or roast in an oven until cooked through. Remove from skewers and cut up into 1 " pieces.

Stage Three - Butter Chicken:

salt to taste
Kashmiri chili powder to taste
1 tsp. garam masala
1 tsp. fenugreek leaves
2 Tbsp. butter
2 oz heavy cream
fresh julienned ginger
chopped coriander leaves
Garnish: chopped tomatoes, coriander leaves, drizzle of cream

Mix cooked chicken pieces with Makhani sauce in a skillet, add salt and chili powder to taste, garam masala, fenugreek, butter, cream, julienned ginger and coriander and cook over medium heat until heated through and thickened slightly, 1-2 minutes. Serve topped with optional garnishes.