Chicken Makhani


1 kg (2 lbs) of (bony) chicken
240 ml (1 cup) yogurt
2.5 cm (1") piece of ginger
8 cloves garlic
30 ml (2 tbsp) lime juice
10 cm (4") stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tbsp oil
1020 gm (2 1/4 lbs) tomatoes
1 tsp. dried fenugreek leaves (optional)
1 tbsp. white pepper powder (essential)
30 ml (1 oz) cream (optional but recommended)
450 gm (1 lb) butter. You can reduce this to 270 gm (10 oz) if 450 gm (1 lb) is too much.
Salt to taste if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
Coriander (cilantro): optional topping.


Clean chicken and remove the skin
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.
Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside.

Tomato sauce:

Cut tomatoes, place them in a pan without water and bring to a boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. 
To make the sauce add the butter to a heated pan. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot with basmati rice