2 1/2-3 lb. chicken, chopped
1 lg. onion, peeled, quartered
1 tsp. ground ginger
3 cloves garlic, peeled
1 tsp. turmeric
1 tsp. cumin
1 tsp. cinnamon
3 cloves
5 lg. tomatoes, peeled
2 c. boiling water
3 tbsp. butter
3 tbsp. oil

Blend spices to make paste. Place chicken pieces in large well-greased, flame-proof cooking casserole. Spread onion mixture over chicken. Add tomatoes and water. Dot with butter; cover.

Simmer 1 hour or until chicken is browned and fork tender. Heat oil in skillet; add chicken and gravy. Let cook a few minutes, turning constantly. Serve piping hot with rice or green beans.