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1
Wash and dry the chicken and cut into 50 mm x 25 mm cubes.
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2
Grind the cinnamon, cardamoms, cloves, dried chilies and peppercorns to a fine powder.
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3
Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.
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4
Liquidise the onion, ginger and garlic to a smooth paste and mix in the salt. Heat the oil in a wok over a medium heat and stir fry the onion/ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.
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5
Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.
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6
Mix the tomatoes, cinnamon and cayenne pepper in a separate pan, bring to the boil then cover and simmer for 10 minutes. Remove the lid and increase the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced a little. Remove from the heat and allow the tomatoes to cool slightly.
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7
Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.
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8
Gently stir in the cream (or yoghurt) 1 tablespoon at a time then simmer, uncovered, for a further 5 minutes.
