Indian Butter Chicken (Murgh Makhani)

• 1/2 cups Plain Yogurt
• 2 Tablespoons Ground Almonds (I Had Almond Slivers That I Ground In My Food Processor)
• 1- 1/2 teaspoon Chili Powder
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Cinnamon
• 1 teaspoon Garam Masala
• 1/4 teaspoons Crushed Bay Leaves (I Broke Up A Whole Bay Leaf Into The Food Processor)
• 1 teaspoon Ground Cardamom (I Had Whole Pods And Crushed The Seeds Inside)
• 1 teaspoon Ginger Paste, Ground In The Food Processor
• 1 teaspoon Garlic Paste, Ground In The Food Processor
• 1 can (14 Oz. Size) Diced Tomatoes, Undrained
• 1- 1/4 teaspoon Salt
• 2 teaspoons Sugar
• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
• 4 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 2 whole Medium Onions, Large Dice
• 2 Tablespoons Fresh Coriander (cilantro), Chopped, Divided
• 4 Tablespoons Cream
• Buttered Rice, To Serve

1. Put the yogurt, almonds, all the dry spices, ginger, garlic, tomatoes, salt and sugar in a food processor or blender and blend together until smooth.
2. Put the cubed chicken into a large mixing bowl and pour over the yogurt mixture.
3. Mix thoroughly to cover every piece of the chicken.
4. Set chicken aside.
5. Melt together the butter and oil in a wok or large frying pan over medium high.
6. Add the onions and fry for about 3 minutes (they can brown a little, its okay).
7. Add the chicken mixture and stir-fry for about 7 to 10 minutes or until cooked through.
8. Stir in about half of the coriander and mix well.
9. Pour over the cream, stir it through and bring to the boil.
10. Garnish the indian butter chicken with the remaining chopped coriander to serve with buttered rice.

yogurt, ground almonds, chili powder, ground cloves, ground cinnamon, garam masala, bay leaves, ground cardamom, ginger paste, garlic, tomatoes, salt, sugar, chicken breasts, butter, olive oil, onions, fresh coriander, cream

Taken from tastykitchen.com/recipes/main-courses/indian-butter-chicken-murgh-makhani/ (may not work)