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MyCookbook Member: sheelam
Recipe Category: Side Dish
Recipe Preparation Level: moderate
2 lbs chicken skinned (or 1.5 lbs boneless chicken)
1 cup plain
1 inch piece of ginger
8 cloves garlic
2 tablespoon lime juice
4 inch stick of cinnamon
10 black peppercorns
1 tablespoon oil
2.25 pounds 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
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.
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