Grill the marinated chicken on a BBQ until lightly charred, or in the oven until cooked, reserving the juices. You can also do this later when the sauce is simmering away.
To make the Butter Chicken sauce combine the contents of Sauce Pack 1 with 140g tomato paste and 1.5 cups of water
Melt 1 tbsp butter in a hot saucepan.
Add the spiced tomato sauce. Bring it to a boil.
Reduce heat and allow the sauce to simmer for 5 minutes.
Add the contents of Sauce Pack 2.
Add the contents of Fenugreek Leaves from the pack and almost all the light thickened cream. Save a couple of tablespoons of cream for garnish later.
Stir in 1 tbsp honey. Mix well until the sauce colour lightens. Simmer for 10 mins
Now add in the grilled chicken and its juices and cook until the sauce thickens to a creamy consistency. Tip: If the sauce looks runny, simmer uncovered for another 10 - 15 mins until it thickens.
Season with a generous pinch of salt to taste.