Melt butter in a large pot and brown the chicken thighs
Add the diced onion and let it soften
Deglaze the pot with a dash of whiskey
Add the tomato puree, sliced chilis and mushrooms
Put the lid on and give the pot a good toss to mix the ingredients
Season with salt, pepper and paprika and let it simmer for 30 minutes
Serve with rice. For best results, make chifulu a day in advance.