In a sauce pan add the butter and all the spices
saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

Bring &frac134; cup of water and 1 tsp salt to boil with the beans, bring down to a simmer, when the water is gone, about 20 minutes.

Using a rubber glove, if you have one, or you can wait until the beans cool down a bit, using a small paring knife, be careful, make a slit and pop/remove the bean from the outer waxy shell and discard the shell, put the fava beans back in the pan and add 2 tblsp of the olive oil and then the crushed garlic, saute for few minutes, then partially mash the beans with a fork (so they can absorb the rest of the ingredients) and then, turn off the heat and add the cumin, chili pepper flakes and parsley, arrange in the center of a bowl or plate, top with the rest of the olive oil and add a pinch of cumin and chili pepper and salt and pepper to taste.

Serve with some chopped cucumber and tomato salad with thinly sliced mild onions or green onions  Eat with warmed pita bread, lavash or naan to dip.

Remove the stems and seeds from the dried chili pods, then add them to a pot of boiling water along with the ½ onion. Let simmer on low for 20 minutes, then drain and reserve the chilis and onion.

In a blender add the chilis and onion, the juice of the lime and orange, the garlic cloves, the oregano, cumin, salt and the achiote liquid. Blend until smooth, 1 - 2 minutes.

At this point taste the marinade for salt content. It should be slightly saltier then you would think.

Let the marinade cool down before adding to the chicken thighs. Once cool, add enough of your marinade to the chicken thighs and make sure to mix the thighs and marinade well so all surfaces are coated, then cover with plastic wrap and put in the fridge for a minimum of 4 hours, up to 24 hours. Save any left over marinade, that did not touch the chicken, for future use.

When you're ready to grill these pull them from the fridge 10-15 minutes before you grill them so they shake off their fridge chill. Grilling is best! 4-5 minutes each side depending on the size of the thigh. Slice for tacos or burritos or eat with a side of mashed potatoes, rice or corn. It's delicious any way you use it!

In a sauce pan over medium heat, compine all the ingredients and bring to a boil stirring often. Reduce the heat to a simmer, stir occasionally until the mixture is like a thick jam, about 15 minutes.
Taste and adjust the seasoning as needed. Let cool. Refrigerate covered, will keep about 1 week.