Cilantro Butter Chicken

For the chicken:
1. Cut chicken into 1-2 inch square pieces.
2. In a large bowl combine the first 8 ingredients (chicken, sour cream, garlic, salt, chili powder, cumin, curry paste, tumeric) and marinate in the fridge for at least 30 minutes. I usually make it ahead and marinate it overnight.
2. Put chicken into a baking dish and bake for 20-25 minutes at 350 F. Set chicken aside.

For the sauce:
1. In a saute pan over medium heat, cook onions with oil until just glossy but not cooked. Remove from heat.
2. Puree the onions and canned tomatoes in a blender until smooth.
3. Heat garlic and ginger over a bit of oil in a large pot just for 2 or 3 minutes, do not brown.
4. Add onion/tomato puree, chili powder, chili flakes, cumin, curry powder, curry paste, sugar and salt. Simmer for 30 minutes until it reaches a thicker consistency.
5. Add cilantro, whipping cream, butter and cooked chicken. Heat for another 10 minutes.

Garnish with more cilantro and serve with basmati rice and naan.