3 lbs. chicken
8 oz. butter
2 lg. onions
1 c. chicken stock
1 tbsp. freshly ground paste of ginger and garlic
2 tbsp. tomato ketchup
4 tbsp. Worcestershire sauce
8 oz. sour cream
2 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
8 oz. milk

Skin the chicken pieces and coat with the ground paste of ginger and garlic. Boil the chicken until tender. Cut onions into large cubes and fry in butter. Add the chili powder, Worcestershire sauce, ketchup, milk and boiled chicken. Season with salt and pepper. Add flour. Simmer. Just before serving, swirl in the sour cream.