Butter Chicken

• 1 tbsp olive oil
• 4 1/2 tbsp butter
• 1 1/2 lb chicken thigh fillets, trimmed, quartered
• 1 None onion, finely chopped
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• 1/4 tsp chili powder
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1/2 cup thick yogurt
• 1/3 cup sliced almonds, toasted
• None None fresh cilantro leaves, for garnish
• None None rice and warm roti, to serve

1. Heat oil and 1/2 the butter in a large, heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned. Transfer to a plate.
2. Reduce heat to medium and add remaining butter. Saute onion, ginger and garlic for 1-2 mins, until fragrant. Add spices and cook, stirring, for 30 seconds, until fragrant. Add tomato puree and season to taste. Simmer for 4-5 mins, until slightly reduced. Reduce heat to low and return chicken to pan along with cream and yogurt. Simmer for 10-15 mins, until chicken is cooked through.
3. Ladle curry into serving bowls and sprinkle with almonds and cilantro. Serve with rice and roti.

olive oil, butter, chicken thigh, onion, ginger, clove garlic, ground coriander, ground cumin, garam masala, chili powder, tomato puruee, heavy cream, thick yogurt, almonds, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/32206 (may not work)