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1
Mix all ingredients listed in marinade, put in chicken, and stir to coat.
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2
Let marinate several hours or overnight (my personal opinion is the longer the better).
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3
Heat 1/2 of the butter and the oil in a large frying pan.
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4
Spoon in chicken and marinade into the skillet, stir and cook until chicken is well done and marinate is thickened.
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5
Remove chicken from skillet and set aside.
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6
Add remaining butter and spices to the same skillet, making a roux.
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7
Stir and cook about 3-4 minutes, until spices are fragrant.
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8
Add canned tomatoes, chopped green chiles, salt and sugar.
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9
Bring to a boil, and then simmer on low, uncovered, until mixture becomes thick, about an hour or more.
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10
Fat from butter will seperate.
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11
At this point, stir in the cooked chicken pieces, and cook until chicken mixture is very hot.
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12
Stir in fresh cream, cooking for a few minutes more.
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13
Optional: Before cooking mixture thick, you may, at this point, add the chicken and place in a crock pot on low about 4 hours without having to watch it quite so closely.
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14
After this, stir in fresh cream, and heat until warm through.
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15
Serve with melted butter, fresh cream and garnish with chopped corriander leaves over hot white rice or with naan.
