Butter Chicken

• 1 KG boneless, skinless chicken (thighs or breasts)
• 2 tsp garam masala
• 2 tsp ground coriander (cilantro)
• ¾ tsp chili powder
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, crushed
• 2 tbsp white vinegar
• ¼ cup tomato paste
• ½ cup yogurt
• 3 tbsp ghee or butter mixed with a bit of oil
• 1 large onion, diced
• 1 cinnamon stick
• 4 cardamom pods, or ½ tsp ground cardamom
• 1 tsp salt
• 3 tsp sweet paprika
• 1 can crushed tomatoes
• ¾ cup chicken stock
• 1 cup cream

1. Cut chicken into 1.5-inch pieces.
2. Combine spices, ginger, garlic, vinegar, tomato paste, and yogurt in a large non-reactive bowl (ex. stainless steel, ceramic, glass, or metal with enamel coating). Marinate chicken in mixture overnight.
3. Heat ghee or butter and sauté onion, cinnamon and cardamom until the onion is lightly browned. Add the chicken and marinade and cook for about 5 minutes, stirring throughout.
4. Add salt, crushed tomatoes, and stock. Simmer uncovered for about 10 minutes, stirring occasionally. Add cream and heat gently, until chicken is tender (be careful not to let it get too hot, or the cream will separate!).