Chicken Tinga - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 tablespoon cumin seed
2 arbol chilies, dried
1 mulato chili, dried
1 ancho chili, dried
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1 teaspoon black mustard seeds
2 teaspoons Mexican oregano
1 teaspoon fenugreek leaves
1 teaspoon black pepper
4 tablespoons butter
1 large onion, finely diced
4 garlic cloves, rough chop
1 tablespoon tomato paste
2 cups chicken broth
1 (28 ounce) can cherry tomatoes
2 -3 lbs boneless chicken thighs
1 teaspoon chili powder
1/2 cup salsa, of choice
1 lime, juice of
2 tablespoons sour cream

Preparation

De-seed dried chilis and tear into small pieces.
In large dutch oven add oil and turn to med heat.
Add cumin seed and chilies.
As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly.
after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning
add garlic. fry for 1 minute.
Add tomato paste and fry for 2 minute.
Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom.
Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock.
Add chicken. make sure its covered by liquid by adding water as needed.
Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder.
Once done add salsa, lime juice and sour cream.
season to taste with salt and more lime juice.