Procedure

1. Combine all ingredients for the chicken marinade and let marinate for 30 minutes or overnight.

2. In a pan over high heat, add oil. Place in marinated chicken until chicken is browned and seared. Set aside chicken.

3. In the same pan with the chicken fat, add in the butter and melt over medium heat. Add in the onion, garlic and ginger and sauté for 30 seconds or until aromatic. 

4. Add in the spices: garam masala, turmeric powder, ground cumin and (optionally) chili powder. Sauté for 15-30 seconds until aromatic, do not let the spices burn.

5. Add in the tomato sauce, coconut milk and water and let simmer. Add in the browned chicken and simmer. Add in the salt and simmer for 15-20 minutes until chicken is tender, the sourness has softened and the oil is just starting to separate from the sauce.

6. Garnish with chopped cilantro. Serve with hot rice.