Balti Butter Chicken

Ingredients

• 150 ml natural yoghurt
• 50 g ground almonds
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon crushed bay leaf
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 4 green cardamoms
• 1 teaspoon gingerroot
• 1 teaspoon garlic, minced

• 1 (400 g) can tomatoes
• 1 1/4 teaspoons salt
• 1 kg chicken, skinned,boned and cubed
• 75 g butter
• 1 tablespoon corn oil
• 2 medium onions, sliced
• 2 tablespoons fresh coriander, chopped
• 4 tablespoons single cream

Directions

1. 1

   Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2. 2

   Put the chicken into a large mixing bowl and pour over the yoghurt mixture.

3. 3

   Set aside.

4. 4

   Melt together the butter and oil in a medium karahi, wok or frying pan.

5. 5

   Add the onions and fry for about 3 minutes.

6. 6

   Add the chicken mixture and stir-fry for about 7-10 minutes.

7. 7

   Stir in about half of the coriander and mix well.

8. 8

   Pour over the cream and stir in well.

9. 9

   Bring to the boil.

10. 10

    Serve garnished with the remaining chopped coriander.