Butter Chicken Gravy

A modification of Balti Butter Chicken to use ground chicken. Serve hot over freshly cooked basmati rice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄3 cup plain yogurt
• 1  ounce  ground almonds
• 1  teaspoon chili powder
• 1⁄8 teaspoon  crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
• 1⁄8 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
• 1⁄8 teaspoon ground cinnamon
• 1  teaspoon garam masala
• 1⁄4 teaspoon ground cardamom
• 1  teaspoon turmeric
• 1⁄2 teaspoon  grated gingerroot (about a 1/2-inch piece, peeled)
• 1⁄2 teaspoon  grated garlic (1 clove)
• 2 (8 ounce) cans tomato sauce
• 1⁄2 teaspoon kosher salt
• 1  lb ground chicken or 1  lb ground turkey
• 2  tablespoons butter
• 1  teaspoon  vegetable oil
• 1  medium onion, diced
• 1⁄2 cup golden raisin
• 1⁄4 cup half-and-half
• 2  cups cooked basmati rice (or more if you are hefty eaters)

Directions

1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic,8 oz tomato sauce, salt and ground chicken. Mix and massage the bag to combine the ingredients thoroughly, press out as much excess air as possible and seal the bag. Refrigerate 2-4 hours.
2. Melt the butter and oil in a large skillet. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, raisins, and remaining 8 oz tomato sauce. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Pour in the half-and-half and stir well. Bring to a boil, then immediately turn off heat. Serve over rice.