Preparation Time 30min
Ingredients:
# coriander (cilantro): optional topping.
# salt to taste.
# 1(pound) butter. You can get away with 0.6 lb if 1 lb is too much.
# 1 ounce cream.
# 1 tablespoon white pepper powder (essential)
# 1 teaspoon dried fenugreek.
# 2.25 pounds tomatoes
# 2 tablespoon oil
# 10 black peppercorns
# 8 cardamoms
# 8 cloves
# 4" stick of cinnamon
# 2 tablespoon lime juice
# 8 cloves garlic
# 1" piece of ginger
# 1 1/2 cup yogurt.
# 2 pounds of (bony) chicken
Instruction:
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 7 hours.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
We need to get a tomato sauce. Cut tomatoes, put 'em 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 powder, salt, fenugreek leaves and cream.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping.Serve hot. This works best with good rice (i.e. basmati).
cinnamon, cloves, cardamoms, peppercorns and the oil Marinate the chicken in this for 7 hours.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
We need to get a tomato sauce. Cut tomatoes, put 'em 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 powder, salt, fenugreek leaves and cream.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping.Serve hot. This works best with good rice (i.e. basmati).
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