Butter Chicken

Excellent recipe stolen and modified from "Death by Curry" web site.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  kg chicken, cubed
• 400  g canned tomatoes
• 2  medium onions, diced
• 200  ml plain low-fat yogurt
• 50  g  ground almonds
• 6  teaspoons ghee (strained butter)
• 1  teaspoon  corn oil
• 2  teaspoons  chopped fresh cilantro
• 2  bay leaves
• 1  cinnamon stick, broken in two
• 6  cloves
• 6  green cardamom pods
• 1  teaspoon  minced ginger
• 1  teaspoon  minced garlic
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon garam masala
• 1 1⁄4 teaspoons salt

Directions

1. Put the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour the yogurt mixture over it.
3. Set aside.
4. Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet.
5. Add the onions and stir-fry for about 3 minutes.
6. Add the chicken mixture and stir-fry for 7-10 minutes.
7. Stir in about half the cilantro and mix well.
8. Bring to a boil, then reduce heat and simmer until desired consistency is reached.
9. Remove bay leaves and cinnamon stick.
10. Serve garnished with remaining cilantro.