Butter Chicken

• 1 kg chicken breast fillet
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 34 teaspoon chili powder
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, crushed
• 2 tablespoons white vinegar
• 60 ml tomato paste
• 125 ml plain yogurt
• 80 g butter
• 1 large onion, finely chopped
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 1 teaspoon salt
• 3 teaspoons paprika
• 1 (425 g) can tomato puree
• 180 ml chicken stock or 180 ml water
• 250 ml cream

1. Cut chicken pieces into fillets.
2. Combine ground spices, ginger, garlic, vinegar, tomato paste and yogurt in a large bowl, add chicken, coat with marinade; cover and refrigerate overnight.
3. Heat butter in a large pan, add onion, cinnamon and cardamom; cook stirring, until onion is browned lightly.
4. Add chicken mixture; cook, stirring for 5 minutes.
5. Add salt, paprika, tomato puree and stock; simmer, uncovered, for 10 minutes, stirring occasionally.
6. Add cream; simmer about 10 minutes or until chicken is tender.

chicken breast fillet, garam masala, ground coriander, chili powder, ginger, garlic, white vinegar, tomato, yogurt, butter, onion, cinnamon, cardamom pods, salt, paprika, tomato puree, chicken, cream

Taken from www.food.com/recipe/butter-chicken-100612 (may not work)