Chicken Tikka Masala

Chicken Tikka Masala.-
Part I.
1 K boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace or nutmeg (nuez moscada)
1/4 tsp. green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 Tbl lemon juice
4 Tbl vegetable oil
Melted margarine (for basting)
Part II.
150 grm tomato paste
300 grm tomato puree
1 K tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies (depends if you want HOT or spicy)
1 Tbl red chili powder
2 tsp cloves
8 green cardamoms
salt to taste
3 Tbl butter
2/3 cup cream
1 tsp fenugreek (fenugreco, have to look for)
2 tsp ginger, julienned honey to taste
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF/180 C. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.