Total Preparation and Cooking time: About 3 hours
Preparation and Cooking time (excluding marinating time): About 1 hour
Makes: About 6 large servings
Rinse the chicken and pat it dry. Cut it into 1/2 inch thick strips. Put it in a large zip-lock bag, dump all the marinade ingredients in the bag, seal it removing all the air, and thoroughly squish it around. Put the bag in the refrigerator for 2 to 24 hours (the longer the better).
Heat the oven to 500 degrees fahrenheit. Drain out the extra marinade from the bag, and spread out the chicken on a cookie sheet or baking dish in a single layer. Cook the chicken for 20 minutes, then remove from the oven and set aside for later. (This is the exact same recipe as for tandoori chicken, but substitute bone-in skinless chicken, cook for 5 minutes longer, and there you have finished tandoori chicken!)
Heat butter in a large frying pan or pot on medium heat. Saute onions until golden brown. Add lemon juice, garam masala, salt, and cayenne. Continue frying for about 2 minutes, then add the chicken, and get it nice and coated in the spices. After another 2 minutes, add the crushed tomatoes and sugar. Mix around and fry for 1 more minute, then add the whipping cream.
Reduce heat to a gentle simmer, cook some basmati rice, and when the rice is done, so is the butter chicken, about 20-25 minutes. Serve over rice.