Clean, wash and debone the chicken. Cut it into 8 pieces and add lemon juice. Let it stand for about 30 minutes. In the preheated butter, fry the cloves, black pepper peppercorns, ginger, add the meat and finely chopped onion (from which you have set aside 4 tablespoons), crushed garlic, turmeric, sprinkle with cinnamon and paprika and fry for 15 minutes, stirring constantly.
Add the beaten yoghurt, and after another 5 minutes, add hot water. Close the dish and sauté it for 40-50 minutes on low heat until the meat softens. Fry the onion until golden and add 2 tablespoons of tomato paste. Transfer the meat to a baking dish, cover it with fried onions and the remaining tomato paste.
Add 2/3 cup (150 ml) of hot water and bake for 10 minutes in a preheated moderate oven.