Butter Chicken

• 1 1/2 kg chicken thigh fillets, halved
• 4 garlic cloves, crushed
• 2 teaspoons garam masala
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 2 teaspoons sweet paprika
• 1/2 cup plain yogurt
• 80 g butter, chopped
• 2 tablespoons white vinegar
• 2 tablespoons tomato paste
• 1 (410 g) can tomato puree
• 3/4 cup chicken stock
• 5 cardamom pods, bruised
• 1 cinnamon stick
• 300 ml cream
• 1/3 cup cilantro, chopped

1. Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
2. Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
3. Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
4. Add cream, stir until heated through; stir in cilantro just before serving.

chicken thigh, garlic, garam masala, coriander, cumin, chili powder, sweet paprika, plain yogurt, butter, white vinegar, tomato paste, tomato puree, chicken stock, cardamom pods, cinnamon, cream, cilantro

Taken from www.food.com/recipe/butter-chicken-136226 (may not work)