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: trim and cut the chicken into small cubes, cover and set aside. slice the onions into thin wedges. heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. add onions and cinnamon to the pan and fry lightly. when the onions are soft, stir in crushed garlic and ginger. then add turmeric, chili powder and coriander, and saute over medium heat. the spices are fried first to release their maximum flavor and this really enhances the dish. add cubed chicken and saute stirring constantly until the chicken has turned white. add ground almonds, tomatoes and tomato paste. mix thoroughly. cover and simmer for 20 to 30 minutes. add the yogurt and heat through.