Make slits on the flesh of the chicken, rub with lime juice and season with salt. Keep aside for half hour.Grind hillies, ginger, garlic and cloves together. Mix paste with coriander, chilli powder and garam masala.Heat pan and sauté the chilli mixture for 30 seconds, add onions and sauté until soft. Pour in yoghurt and cook for 2 minutes;
remove from heat.
Arrange chicken pieces in a dish and pour sauce over. Refrigerate
and marinate overnight or for at least 4-6 hours.Arrange chicken on a roasting pan
and cook in a preheated oven for 30 minutes until both sides are done.
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