Butter Chicken

• 2 tablespoons plain yogurt
• 2 tablespoons heavy cream
• 1 teaspoon ginger, grated
• 4 garlic cloves, crushed
• 1 pinch ground cinnamon
• 12 teaspoon fresh ground pepper
• 1 tablespoon vegetable oil
• 12 teaspoon paprika
• 14 teaspoon chili powder
• 4 chicken breasts, cut into 1in cubes
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 14 teaspoon turmeric powder
• 12 teaspoon ground cumin
• 14 teaspoon ground fenugreek
• 4 ounces egg tomatoes, chopped
• 1 tablespoon butter
• 14 teaspoon salt

1. In a large bowl, mix together the ingredients for the marinade, adding the chicken.
2. Fold the marinade with the meat until it is well coated.
3. Cover and refrigerate for 30 minutes to 1 hour.
4. When ready to cook, begin the sauce.
5. Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
6. Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute.
7. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
8. Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
9. Serve the curry hot with naan bread and an onion and green leaf salad.

plain yogurt, heavy cream, ginger, garlic, ground cinnamon, ground pepper, vegetable oil, paprika, chili powder, chicken breasts, vegetable oil, onions, turmeric, ground cumin, ground fenugreek, egg tomatoes, butter, salt

Taken from www.food.com/recipe/butter-chicken-230516 (may not work)