Butter Chicken

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 14 lbs tomatoes
1 teaspoon fenugreek leaves, dried, (optional)
1 tablespoon white pepper, (essential)
1 ounce cream, (optional but recommended)
12 lb butter
coriander, fresh, (for garnishing)

Directions

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.