Butter Chicken

Ingredients

• 1/4 pint/150ml natural yogurt 
• 2 ounces/50g ground almonds 
• 1 1/2 tsp chili powder 
• 1/4 tsp crushed bay leaves 
• 1/4 tsp ground cloves 
• 1/4 tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt 
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter 
• 1 tbsp corn oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
• Add the onions and fry for about 3 minutes.
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well.
• Pour over the cream and stir in well.
• Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.