MAKING THE STEW:
In a bowl, add the chicken and the marinade ingredients. Mix well, cover and refrigerate for at least 2 hours, best to marinate it overnight.
Bring out the chicken and let it come to room temp, for around 30 minutes.
In a pan, add the oil and fry the chicken until brown on all sides. Remove the chicken and keep aside.
In the same pan and using the remaining oil, add the onion and fry until translucent. Add the tomato and the garlic, cook until the oil separates from the tomato and onion mixture.
Add the chicken, green chili, chicken bouillon, and stir for two minutes. Add the water, enough to cover the chicken.
Let it cook until the water reduces to almost a cup or a cup and a half. When the stew looks thicker and the chicken is cooked, add the butter and stir for one minute.