Butter Chicken

17 ingredients
10 steps

Ingredients

  • 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 12 teaspoons chili powder
  • 1 teaspoon garam masala
  • 1 14 teaspoons salt

Directions

  1. 1
    Put the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
  2. 2
    Put the chicken into a large mixing bowl and pour the yogurt mixture over it.
  3. 3
    Set aside.
  4. 4
    Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet.
  5. 5
    Add the onions and stir-fry for about 3 minutes.
  6. 6
    Add the chicken mixture and stir-fry for 7-10 minutes.
  7. 7
    Stir in about half the cilantro and mix well.
  8. 8
    Bring to a boil, then reduce heat and simmer until desired consistency is reached.
  9. 9
    Remove bay leaves and cinnamon stick.
  10. 10
    Serve garnished with remaining cilantro.

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