BUTTER CHICKEN RECIPE

 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

 How to make :

 :: 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.