2 T peanut oil
2 pounds chicken thighs (boned and quartered)
2 oz butter or ghee
2 tsp garam masala
2 tsp paprika
2 tsp coriander
1 T chopped fresh ginger
1/4 tsp chili powder
6 cardamon pods bruised
1/2 tsp ground cinammon or 1 cinnamon stick
11 oz pureed tomatoes
1 T sugar
3/4 cup sour creamÂ OR 1/4 cup yogurt, 1/2 cup cream, and 1 T lemon juice
Brown thighs in oil in batches, set aside.
Combine butter and spices and stirfry for 1 minute. Add chicken to spices and stir to coat.
Add tomato, sugar and simmer for 15 minutes until sauce is thick.Â Add yogurt, cream and lemon and simmer for 5 minutes.
Serve with rice and poppedoms.