INDIAN BUTTER CHICKEN

Ingrediants for INDIAN BUTTER CHICKEN: 

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1/4 tsp ground cloves
1/4 tsp crushed bay leaves
1/4 tsp ground cinnamon
4 green cardamom pods
1 tsp garam masala
1 1/2 tsp chili powder
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
4 tbsp cream
2 tbsp fresh coriander, chopped

Directions to make INDIAN BUTTER CHICKEN : 


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