Butter Chicken


Ingredients
1 cup 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 paste
1 tsp garlic paste
2 tomatoes diced
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
1 tbsp butter
2 medium onions, sliced
4 tbsp cream

Method:

· Place the yogurt, almonds, all the dry spices, ginger, garlic, and salt in a mixing bowl and blend together thoroughly.
· Marinate the chicken in this mixture for at least 2 hrs. The longer the better (max overnight).
· Melt the butter in a frying pan. Add the onions and fry till pink. Add the tomatoes and the chicken mixture and stir-fry for about 7 to 10 minutes.
Pour over the cream and stir in well (optional). Simmer till oil starts to leave the pan. (For this recipe there is no need to add water). Serve hot with aloo parathas. Yum!