Balti Butter Chicken

• 1/2 cup plain yogurt, plus
• 2 tablespoons plain yogurt
• 2 ounces ground almonds
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
• 1/4 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 4 green cardamom pods
• 2 teaspoons turmeric (optional)
• 1 teaspoon grated gingerroot (about a 1-inch piece, peeled)
• 1 teaspoon grated garlic (2 cloves)
• 1 (14 ounce) can diced tomatoes
• 1/2 tablespoon kosher salt
• 2 1/4 lbs boneless skinless chicken breasts or 2 1/4 lbs boneless skinless chicken thighs, cut in 1 1/2-inch cubes
• 4 tablespoons butter (1/2 stick)
• 1 tablespoon vegetable oil
• 2 medium onions, sliced
• 2 tablespoons chopped fresh cilantro
• 1/4 cup half-and-half
• fresh cilantro stem, to garnish

1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
2. Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
3. Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.

plain yogurt, plain yogurt, ground almonds, chili powder, bay leaf, ground cloves, ground cinnamon, garam masala, green cardamom, turmeric, gingerroot, garlic, tomatoes, kosher salt, chicken breasts, butter, vegetable oil, onions, fresh cilantro, cilantro stem

Taken from www.food.com/recipe/balti-butter-chicken-328795 (may not work)