Butter Chicken

1 KG boneless, skinless chicken (thighs or breasts)
2 TSP garam masala
2 TSP ground coriander
3/4 TSP chili powder
1 TBSP grated fresh ginger
3 cloves garlic, crushed
2 TBSP white vinegar
1/4 cup tomato paste
1/2 cup yogurt
3 TBSP ghee or butter mixed with a bit of oil
1 large onion, diced
1 cinnamon stick
4 cardamom pods, or 1/2 TSP ground cardamom
1 TSP salt
3 TSP sweet paprika
1 can crushed tomatoes
3/4 cup chicken tock
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 and marinate chicken overnight.

3. Heat ghee or butter, and sauté onion, cinnamon and cardamom, until onion is lightly browned. Add the chicken and marinade, and cook for about five minutes, stirring throughout.

4. Add the salt, crushed tomatoes and stock. Simmer, uncovered, for about ten minutes, stirring from time to time. Add the cream, and heat gently, until chicken is tender (careful not to let it get too hot, or the cream will separate.)