2 pounds of Boneless Chicken Breasts ¼ cup of Plain Yogurt 3 tsp. of Ginger (Adrak) (minced) 3 tsp. of Garlic (Lehsan) (crushed) ¼ tsp. of White Pepper ¼ tsp. of Cumin Powder (Pisa Zeera) ¼ tsp. of Mace ¼ tsp. of Nutmeg ¼ tsp. of Green Cardamom Powder (Ilaichi Powder) ¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain) ¼ tsp. of Turmeric Powder (Pisi Haldi) 3 tbsp. of Lemon Juice (Nimbu Ka Arakh) Margarine (melted - for basting) 4 tbsp. of Vegetable Oil 2 pounds of Tomatoes (chopped) 2 tsp. of Green Chillies (Hari Mirch) (finely chopped) 2 tsp. of Cloves (Loung) 8 Green Cardamoms (Choti Ilaichi) 2 tsp. of Ginger (Adrak) (julienned) 1 tsp. of Fenugreek 5 ounces of Tomato Paste 10 ounces of Tomato Puree 2 tsp. of Ginger Paste (Pisi Adrak) 2 tsp. of Garlic Paste (Pisa Lehsan) 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) Salt (to taste) 3 tbsp. of Butter 2/3 cup of Cream Honey (Shehed) (to taste) 1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. 2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Serving Suggestions: Serve Hot With Plain Rice, Chapati Roti or Nan Degree of Difficulty:: Medium Recipe Category: Main Course Chicken/Bird Recipe Ethnic Group: Pakistani

Recipe Requested by, Amer Hanif (England U.K.)

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