Ingredients 2 lbs chicken skinned (or 1.5 lbs boneless chicken) 1 cup plain yogurt 1 inch piece of ginger 8 cloves garlic 2 tablespoon lime juice 4 inch stick of cinnamon 8 cloves 8 cardamoms 10 black peppercorns 1 tablespoon oil 2.25 pounds tomatoes 1 teaspoon dried fenugreek leaves (optional) 1 tablespoon white pepper (essential) 1 ounce cream (optional but recommended) 1/2 lb butter fresh coriander for garnishing

Procedure 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.