Mami2emily's Butter Chicken

1-2 lbs. chicken, cleaned (washed in lemon and water) 1 teacup plain yogurt red & orange food coloring 2-3 tablespoons tandoori masala* PASTE 3 red dried chilies 1-inch piece ginger 6-7 cloves garlic good pinch of cumin seeds SAUCE 16 plum tomatoes, or 2 cups tomato puree minced garlic chopped onions 1 teaspoon fenugreek leaves (soaked in warm water to cover) 2-3 tablespooons butter (the real thing, not margarine) Pound the paste ingredients into a paste (with mortar and pestle, otherwise, a food processor). Add to the yogurt. Color with a little red & orange food coloring and add the tandoori masala. Marinate the chicken overnight (or at least 8 hours) in this mixture. Bake chicken until done at 325 Farenheit (not sure what the celsius equivalent is). In the meantime, in a little oil, saute a spoonful of minced garlic and two spoonfuls of chopped onions. Add pureed tomatoes or chopped plum tomatoes and the fenugreek leaves (drain first). Cook until mixture is thickened. Add the butter. When chicken is done, use a fork to shred the chicken (or food processor). Add shredded chicken to sauce mixture. To make it a little smoother, you could take about 1/3 of the prepared chicken-sauce mixture and puree in food processor, then add to chunkier mixture. *Tandoori masala can be found in an Indian grocery store. It comes in little boxes.