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PdfIn a large bowl, mix the chicken with the lime juice, salt and red chili powder. Cover and marinate for at least 1 hour.
In a nonstick or cast iron skillet over medium heat, gently roast the cloves, peppercorns, cinnamon, bay and fenugreek leaves, and cardamom seeds, stirring often until they darken, about 3 minutes.
Let cool, then grind in a clean dry coffee grinder, until they turn into a fine powder. Mix this spice powder with the coconut yogurt, the coriander, cumin and turmeric powders and add them to the marinating chicken. Mix well and let sit for another hour.
Heat the coconut oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion and cook stirring often until browned, about 5 minutes. Add the garlic and ginger pastes, and cook for another minute, stirring. Raise the heat to high and add the marinated chicken, after dripping off most of the liquid. Reserve the marinade.
Quickly stir the chicken on the highest heat, until it is heat sealed on all sides. Add the chicken stock, tomato puree and chicken marinade to the pan. Lower the heat to medium and cook until the chicken is tender and the sauce is reduced to about half, about 30 minutes. When the chicken is ready, turn off the heat and mix the butter into the sauce. Let sit for 5 minutes and serve with Keto Paleo Naan Bread (page 136).