Butter Chicken

• 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 dried fenugreek leaves (optional)
• 1 tablespoon white pepper (essential)
• 1 ounce cream (optional but recommended)
• 12 lb butter
• fresh coriander (for garnishing)

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.

chicken, plain yogurt, ginger, garlic, lime juice, cinnamon sticks, cloves, cardamoms, black, oil, tomatoes, fenugreek leaves, white pepper, cream, butter, fresh coriander

Taken from www.food.com/recipe/butter-chicken-8974 (may not work)