Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice.
This page is taken from the recipes at CMU Dinner Co-op