Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PART A***
   2      pounds        chicken breast -- boneless skinless
     1/4  cup           yogurt
   3      teaspoons     minced ginger
   3      teaspoons     crushed garlic
     1/4  teaspoon      white pepper
     1/4  teaspoon      cumin powder
     1/4  teaspoon      mace
     1/4  teaspoon      nutmeg
     1/4  teaspoon      green cardamom powder
     1/4  teaspoon      chili powder
     1/4  teaspoon      turmeric
   3      tablespoons   lemon juice
   4      tablespoons   vegetable oil
                        melted margarine -- (for basting)
                        ***PART B***
   5      ounces        tomato paste
  10      ounces        tomato puree
   2      pounds        tomatoes -- chopped
   2      teaspoons     ginger paste
   2      teaspoons     garlic paste
   2      teaspoons     green chilies
   1      tablespoon    red chili powder
   2      teaspoons     cloves
   8                    green cardamoms
                        salt to taste
   3      tablespoons   butter
     2/3  cup           cream
   1      teaspoon      fenugreek
   2      teaspoons     ginger -- julienne
                        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 350F. 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.