The original recipe from “The Complete Indian Cookbook” by Mridula Baljekar follows at the bottom. Here is my version.

Paul’s Makkhani Murghi

Ingredients:
1-2 lbs boneless skinless chicken breasts
1 ¼ tsps salt
1- inch cube of root ginger, peeled and grated or 1/2 tsp powdered ginger
4-6 cloves of garlic, peeled and pressed

½ tsp ground cinnamon
½ tsp ground cardamom
6 whole cloves, ground or 1/4 tsp ground cloves
½ tsp cayenne pepper
½ tsp white pepper

2/3 cup thick set plain yogurt
Juice of 1 lemon

2 tbsps cooking oil
1 small can tomato paste
1 stick of butter
1 tsp ground cinnamon
2/3 cup milk (1%)

Directions:
1. Wash and dry the chicken and cut into bite-sized chunks
2. Combine the yogurt, lemon juice and the ground spices (cinnamon, cardamom, cloves, cayenne, white pepper) in a large bowl and beat until the mixture is smooth. Mix in the chicken, cover and refrigerate for 2-4 hours or overnight.
3. Add the salt to the ginger and garlic and mix to a smooth pulp
4. Heat the oil over medium heat and add the ginger/garlic pulp, stir and fry for 1 minute. Add the chicken and stir and fry for 10 minutes
5. Mix cinnamon into tomato paste
6. Add the tomato paste and butter, cook on low heat, uncovered, for 10 minutes.
7. Add the milk, stir and mix well, and simmer uncovered for about 5 minutes. Remove from heat and serve.

(original recipe for) Makkhani Murghi

2 ¼ lbs chicken breasts, skinned and boned
1 ¼ tsps salt or to taste
1- inch cube of root ginger, peeled and coarsely chopped
4-6 cloves of garlic, peeled and coarsely chopped
2/3 cup thick set plain yogurt
Juice of 1 lemon

Grind the following 5 ingredients in a spice or coffee grinder
1 cinnamon stick, 2 inches long; broken up
8 cardamoms with the skin
6 whole cloves
8-10 red chili peppers
6-8 white peppercorns

2 tbsps cooking oil
2 tsbps tomato paste
2 sticks of butter
14oz can of tomatoes
2 cinnamon sticks, 2 inches long; broken up
2/3 cup cream

1. Wash and dry the chicken and cut into 4 X 2 inch strips
2. Add the salt to the ginger and garlic and crush to a smooth pulp
3. Combine the yogurt, lemon juice and the ground spices and beat until the mixture is smooth. Marinate the chicken in this mixture, cover the container and leave it in a cool place for 2-4 hours or overnight in the refrigerator.
4. Heat the oil over medium heat and add the ginger/garlic pulp, stir and fry for 1 minute. Add the chicken and stir and fry for 10 minutes
5. Add the tomato paste and butter, cook on low heat, uncovered, for 10 minutes. Remove the pan from the heat, cover and keep aside.
6. Put the tomatoes and the cinnamon sticks in a separate pan, bring to a boil, cover and simmer for 10 minutes. Remove the lid and adjust heat to medium; cook uncovered until the liquid is reduced to half its original volume (6-8 minutes). Remove the pan from the heat and allow the tomato mixture to cool slightly.
7. Sieve the cooked tomatoes, discard the cinnamon sticks. Add the sieved tomatoes to the chicken and place the pan over medium heat. Bring the liquid to the boil, reduce the heat to low and cook, uncovered, for 5-6 minutes.
8. Add the cream, stir and mix well, and simmer uncovered for about 5 minutes. Remove from heat.