Balti Butter Chicken

Taken from ZoePaelologa's LiveJournal at http://zoepaleologa.livejournal.com/164463.html. If you leave out the turmeric, the color will not be quite as vibrant.

• Ready In: 4 hrs 18 mins
• Serves: 8

Ingredients

• 1⁄2 cup plain yogurt, plus
• 2  tablespoons plain yogurt
• 2  ounces  ground almonds
• 1 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon  crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
• 1⁄4 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
• 1⁄4 teaspoon ground cinnamon
• 1  teaspoon garam masala
• 4  green cardamom pods
• 2  teaspoons turmeric (optional)
• 1  teaspoon  grated gingerroot (about a 1-inch piece, peeled)
• 1  teaspoon  grated garlic (2 cloves)
• 1 (14 ounce) can diced tomatoes
• 1⁄2 tablespoon kosher salt
• 2 1⁄4 lbs boneless skinless chicken breasts or 2 1⁄4 lbs boneless skinless chicken thighs, cut in 1 1/2-inch cubes
• 4  tablespoons butter (1/2 stick)
• 1  tablespoon  vegetable oil
• 2  medium onions, sliced
• 2  tablespoons  chopped fresh cilantro
• 1⁄4 cup half-and-half
•  fresh cilantro stem, to garnish

Directions

1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
2. Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
3. Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.