Murg Makhani: Indian Butter Chicken

Name: Murg Makhani: Indian Butter Chicken
Ingredients: For the First Marinade; 2 1/4 pounds boneless chicken (skin removed); 1 lime (or lemon, juiced); Salt (to taste); 1 teaspoon red chili powder (adjust to suit your taste); For the Second Marinade; 1 cup fresh unsweetened yogurt (must not be sour); 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; For Cooking; 3 tablespoons vegetable oil (or canola or sunflower cooking oil); 2 onions (chopped finely); 2 teaspoons garlic paste; 1 teaspoon ginger paste; 1 (14-ounce) can chopped tomatoes (ground into a smooth paste in a food processor); 2 cups chicken stock; 2 tablespoons kasuri methi (dried fenugreek leaves); 3 tablespoons butter; Garnish: coriander (cilantro) leaves; For the Spice Powder; 6 cloves; 8 to 10 peppercorns; 1-inch stick cinnamon; 2 bay leaves; 8 to 10 almonds; Seeds from 3 to 4 pods cardamom