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