Butter Chicken

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
14 ounce/400g can tomatoes
1 1/4 teaspoons salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons cream

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

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

Melt together the butter and oil in a medium karahi, 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. Serve garnished with the remaining chopped coriander.

Serves 4.