Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: heat oil and half of the butter. cook the chicken and remove from heat. heat remaining butter and cook ginger for 1 minute. add coriander, cumin, garam masala and chilli to the ginger, cooking for a further minute. add the tomato puree, tomato paste and salt and simmer for 10 minutes. add the coconut cream and pepper and continue to simmer. add sugar, small amount at a time, according to taste and how sweet you would like it. add the chicken to the curry, sprinkle with sliced almonds and serve with saffron rice and naan bread.