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
Preparation:
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)
