Make incisions with a sharp knife on the pieces of the chicken. Apply a mixture of 1 tsp. red chili powder, 1 tbsp. lemon juice and salt to the chicken and set aside for half an hour.
In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Preheat oven to 400F.
Skewer the chicken and cook for ten to twelve minutes. Baste chicken with butter and cook for another two minutes. Remove and set aside.
To make masala sauce, heat butter in a pan and add whole garam masala. Sauté for two minutes before adding 1 tbsp. each of ginger and garlic pastes and chopped green chilies. Cook for two minutes.
Add tomato purée, 1 tsp. red chili powder, ½ tsp. garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey, dried fenugreek and cooked chicken tandoori pieces. Simmer for five minutes and then add fresh cream. Serve with basmati rice, dal or naan.