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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
2 lbs chicken, skinned (or 1.5 lbs boneless chicken) |
1 cup plain yogurt |
1 inch ginger |
8 cloves garlic |
2 tablespoons lime juice |
4 inches cinnamon sticks |
8 cloves |
8 cardamoms |
10 black peppercorns |
1 tablespoon oil |
2 1/4 lbs 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) |
Directions:
1. Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil.
2. Marinate the chicken in this for 6 hours, in a fridge.
3. Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C).
4. Put it aside.
5. Cut tomatoes, put them in a pan (no water) and boil.
6. When the quantity has dropped by half, strain through a fine sieve.
7. What comes out of the sieve is the tomato sauce.
8. Take a pan, start heating the sauce, add the butter.
9. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream.
10. Cook for 2-3 minutes.
11. Mix the chicken pieces into this sauce.
12. Cover and cook on a low flame until the chicken is done.
13. Garnish with fresh coriander and serve with rice.
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