Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Part A:
2         lbs.          boneless chicken breast
1/4       cup           yogurt
3         t.            minced ginger
3         t.            crushed garlic
1/4       t.            white pepper
1/4       t.            cumin powder
1/4       t.            mace
1/4       t.            nutmeg
1/4       t.            green cardamom powder
1/4       t.            chili powder
1/4       t.            turmeric
3         T.            lemon juice
4         T.            vegetable oil
                        Melted margarine (for basting)


Part B:
5         oz.           tomato paste
10        oz.           tomato puree
2         lbs.          tomatoes, chopped
2         t.            ginger paste
2         t.            garlic paste
2         t.            green chilies
1         T.            red chili powder
2         t.            cloves
8                       green cardamoms
                        salt to taste
3         T.            butter
2/3       cup           cream
1         t.            fenugreek
2         t.            ginger, julienned
                        honey to taste

Preparation:

Whisk all of the ingredients in Part A together 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.

While doing this, make the sauce in Part B. Deseed and chop 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.