Butter Chicken II Recipe

Make a smooth paste of yoghurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Add the chicken and marinate in the refrigerator for a minimum 6 hours. Remove chicken from the refrigerator one to two hours before cooking and allow to come to room temperature. Place the chicken in a preheated oven for 15 minutes at 250 F (130 C). Remove from oven and reserve. Chop tomatoes, put them in a pan with no added water and bring to the boil. When the quantity has reduced by half, strain through a fine sieve to achieve a fine tomato sauce. In a pan bring the sauce to a gentle simmer then add the butter. When the butter has melted add the white pepper, salt, fenugreek leaves and cream. Cook, stirring, for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook over a low heat until the chicken is done. Garnish with fresh coriander and serve with rice.