Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. marinate the chicken in this for 6 hours, in a fridge. bake the chicken in a preheated oven for 15 minutes at 250 f (130 c). put it aside. cut tomatoes, put them in a pan (no water) and boil. when the quantity has dropped by half, strain through a fine sieve. what comes out of the sieve is the tomato sauce. take a pan, start heating the sauce, add the butter. when the butter is melted, add the white pepper, salt, fenugreek leaves and cream. cook for 2-3 minutes. mix the chicken pieces into this sauce. cover and cook on a low flame until the chicken is done. garnish with fresh coriander and serve with rice.

Target recipe: tandoori chicken: with a sharp knife, make regular slits in chicken. rub salt into chicken and put in a large bowl to hold all the pieces in a single layer. combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend. pour over chicken and marinate for 10-12 hours in fridge. preheat oven to 425f. remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes. remove from oven and cut in 1" cubes. butter chicken: in a saute pan melt butter. add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140f. for 2 minutes. do not boil. stir in cubed chicken and heat through. serve with basmatti rice.