Butter Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.