Kamal's Butter Chicken

1 chicken
1 small tin tomato paste
3 cups buttermilk
5 cloves garlic, crushed
2 Tbsp. fresh ginger, grated
1 green chili, crushed
1 1/2 tsp. salt
1 tsp. curry powder
6 whole cloves
3 pods black cardamon
4 cinnamon sticks
1/2 tsp. pepper
1 tsp. sugar

Cut chicken into serving size pieces. Remove skin.
Combine all ingredients and marinate at least 1 hour or up to 8 hours.
Place chicken and marinade in a large pot and bring to a boil over high heat.
Reduce heat and simmer uncovered until chicken is cooked, about 15 minutes (when you see oil on the surface of the sauce, chicken will be cooked).
Remove chicken to a serving platter. Increase heat and boil sauce until thickened and reduced by about 1/3. Pour over chicken.
Garnish with fresh cilantro and serve with rice, naan or roti.

Makes 4 to 6 servings