INGREDIENTS

1. 8ouncessour cream
2. 1smallonion, chopped
3. 1teaspoonsalt
4. 1teaspoonred pepper flakes
5. 4clovesgarlic, minced
6. 1/2teaspoonginger powder
7. 2lbs cut-upchickens, with deep scores in them(I often use 6 skinless, boneless breasts)
8. 4tablespoonscooking oil
9. 1teaspoonmustard seeds
10. 1teaspoonturmeric
11. 1teaspoongaram masala
12. 1mediumonion, chopped
13. 1tomato, chopped
14. 3ouncestomato paste
15. 1cupwater
16. salt
17. cooked basmati rice

DIRECTIONS

1. Mix together first 6 ingredients in a large bowl with a lid.
2. Add chicken and cover.
3. Place in fridge to marinate at least 3 hours- preferably over night.
4. In a large, deep frying pan or electric skillet, heat cooking oil on medium.
5. Add mustard seeds and cook until they pop (you may want to cover the pan during this).
6. Add tumeric, garam masala, medium onion, tomato and tomato paste.
7. Simmer 15 minutes, stirring occasionally.
8. Add the chicken and sour cream mixture.
9. Simmer on medium for 15 minutes.
10. Add 1 cup water and salt.
11. When mixture comes to a boil, cover and simmer on low for about 45 minutes.
12. Serve chicken with the lovely gravy it is in over basmati rice and poori if available.