Deadly Butter Chicken

2 pounds chicken, skinned and (preferably) boned
Juice of 1 lime
Salt to taste
1 teaspoon red chili powder (or less or more, depending on taste)
2 bay leaves or 1/4 teaspoon crushed bay leaves
6 whole or 1/4 teaspoon ground cloves
1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
4 cardamom pods
10 almonds, roasted, or 2 ounces ground almonds
1 cup fresh yoghurt
1 teaspoon garam masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
4 tablespoons cooking oil
1 large or 2 medium red onions, chopped
1 teaspoon ginger paste
2 tablespoons garlic paste
1 can (14 oz) chopped tomato
1 cup chicken stock
2 tablespoons kasuri methi (dried fenugreek leaves)
3 tablespoons soft butter
4 tablespoons cream
1/2 cup coriander leaves


Mix the chicken, lime juice, salt, and chili powder in a large wood, glass, or plastic bowl. If using whole spices (bay leaves, cloves, cinnamon, and cardamom pods) and almonds, dry roast in a hot pan on medium heat until slightly dark. Grind in coffee grinder. If using ground spices and almonds, skip this step. Mix the yoghurt, ground almonds, ground spices, garam masala, coriander powder, cumin powder, and turmeric powder together. Add to chicken and marinate for an hour. Heat the oil in a deep pan or pressure cooker on medium heat. Add onion and fry until pale golden brown. Then add ginger and garlic pastes and fry until pale golden. Scoop chicken pieces from marinade and fry until flesh turns white, stirring frequently. Add tomatoes and rest of marinade and fry for a few minutes, until tomatoes have cooked (the water will separate from the tomatoes). Then add chicken stock and kasuri methi. Cook until chicken is tender and gravy has thickened. Melt butter and add along with cream and coriander leaves. Serve with steamed basmati rice.