This was from About.com
Have some good Naan because you're going to want to soak up the gravy - it's amazing. This is even better the next day.
INGREDIENTS:
* 1 kg boneless skinless chicken (I used 2.5 lb boneless skinless chicken breasts and thighs. I cut these into slightly larger than bite sized pieces)
* Juice of 1 lime
* Salt to taste
* 1 tsp red chilli powder (adjust to suit your taste - I didn't use any but the intrinsic nature of the spices plus the peppercorns still gave a perceptible heat according to my family)
* 1 cup fresh yoghurt (must not be sour)
* 2 tsps garam masala
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/4 tsp turmeric powder
* 8-10 peppercorns
* 6 cloves
* 1" stick of cinnamon
* Seeds from 3-4 pods of cardamom
* 2 bay leaves
* 8-10 almonds
* 2 onions chopped
* 2 tsps garlic paste
* 1 tsp ginger paste
* 1/2 litre chicken stock ( this was too much, I'd use 1/2 this next time)
* 3 tbsps vegetable/canola/snflower cooking oil
* 3 tbsps butter
* Salt to taste
* Coriander leaves to garnish
PREPARATION:
* Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
* Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
* Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
Allow to marinate for another hour.
* Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
* Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
* Now add the chicken stock and remaining part of the mix to the chicken.
* Cook till the chicken is done and the gravy is reduced to half its original volume.
* Melt the butter and pour it over the chicken.