Ingredients:
150ml natural yogurt
50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger paste
1 tsp garlic paste
400g can tomatoes or tomatoe puree
1 1/4 tsp salt
1kg chicken, skinned,boned and cubed
75g butter
1 tbsp cooking oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method:
Place the yogurt, ground almonds, all the dry spices, ginger&garlic paste , tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.

Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.