Balti Butter Chicken

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 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. 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. 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. 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.