½ cup yoghurt
1 tablespoon oil
2 tablespoons ginger/garlic paste
2 tablespoons lemon juice
1 tablespoon crushed black pepper
1 tablespoon white pepper
¼ tablespoon powdered tuj (cinnamon)
¼ tablespoon powdered elachi (cardamom)
¼ tablespoon powdered cloves
1 ½ tablespoon freshly pounded red chillies
1 tablespoon salt
2 chickens (split in halves)
¼ cup butter
1 can (1 cup) tomato purée
¼ cup cream
Fresh mint sprigs
Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours.
Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.
Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream.
Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot.