This is a quick and easy curry – perfect for those cold fall nights. A word of caution (and I implore you) – DO NOT use canned tomatoes for this recipe. Or any Pakistani/Indian recipe. Consider it the breaking point of a delicious meal vs a medicore meal. And really, who ever wants mediocre anything?

Also – rinse your chicken people! Enough said.

Servings: 6

2.5 lbs skinless bone-in chicken pieces, rinsed and drained well

5-6 tomatoes (5 for Hot House/6 for Roma/On vine), coarsly chopped

2 tbsp ginger/garlic paste

1/2 tbsp sea salt

1-2 tsp chilli powder (depends on your spice comfort, start with 1 tsp)

1/2 tsp turmeric

7-8 whole cloves

1/2 tbsp whole black peppercorns

2-3 green chillies, whole + slit down center

1/4 unsalted butter

2-3 tbsp oil

In a heavy pot (that has a lid), melt the butter over medium high heat. Add oil. Once…