Instructions: Excellent!

Season the chicken with salt and pepper and coat lightly with the flour, shaking off any excess. Melt 4 tablespoons of the butter in a large skillet over high heat. Cook half of the chicken breasts, turning once, until golden - about 4 minutes per side. Transfer them to a plate and cook the remaining breasts.

Melt the remaining butter in the skillet over moderate heat and cook the onions, stirring, until softened - about 10 minutes. Stir in the garlic and ginger and cook for 3 minutes more. Add the ground cumin, cumin seeds, turmeric, caraway and 1/4 teaspoon of the cayenne. Cook for 1 minute more. Stir in the tomatoes and chicken stock. Transfer the mixture to an enameled cast iron casserole. Add the chicken and bring to a simmer over moderately low heat. Simmer for 10 minutes. Stir in the sour cream, brown sugar, tomato paste, red pepper, saffron, cardamom, cloves and nutmeg. Cover and cook over low heat for 30 minutes. Uncover and cook, stirring occasionally, until the chicken is tender and the sauce is thickened - about 45 minutes longer. Season to taste with salt and cayenne.

Garnish with cilantro sprigs and serve with basmati rice.

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