View source for INDIAN BUTTER CHICKEN RECIPE

===Ingredients:===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*1/4 pint/150ml natural yogurt
*2 ounces/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 pulp
*1 tsp garlic pulp
*14 ounce/400g can tomatoes
*1 1/4 tsp salt
*2 pounds/1kg chicken, skinned, boned and cubed
*3 ounces/75g butter
*1 tbsp corn oil
*2 medium onions, sliced
*2 tbsp fresh coriander, chopped
*4 tbsp cream
</div>
===How to make butter chicken :===
#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 yogurt 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.
#Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.