Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon,
cloves, cardamoms, peppercorns and the oil.
Marinate the chicken in this for 4 hours.
Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside.
Take a sauce pan, start heating the tomatoes, add the butter.
When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream. Mix the chicken pieces into this sauce.
Garnish with chopped cilantro.
2 pounds of skinless boneless chicken cubed
1 cup yogurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbs lime juice
4" stick of cinnamon + 8 cloves + 4 green cardamoms crushed in a coffee grinder
10 black peppercorns
1 tbsp. oil
1 lb. crushed tomatoes
1 tsp. dried fenugreek leaves
1 tbs. white pepper powder
1 ounce cream
1 stick butter.
salt to taste
coriander (cilantro) for garnish