Butter Chicken

Ingredients:

1kg- Chicken
½ - cup Yogurt
50g- Almonds, soaked and peeled

6- Cashew nuts

2 tbsp. Coconut, grated
1 ½ tsp. Red chili powder
4- Cloves
¼ tsp. Cinnamon powder
1 tsp. Garam masala powder
4- Cardamom
1 tsp. Ginger, chopped
1 tsp. Garlic, chopped
2 small- Tomatoes, chopped
Salt to taste
75 gm. Butter
2 tbsp. Corn oil
2- Onions, sliced
¼ cup. Coriander leaves, chopped
4 tbsp. Fresh cream

Method:

1. Place the yogurt, almonds, Cashew nuts, coconut, red chili powder, cloves, cinnamon powder, garam masala powder, cardamom, ginger, garlic, 1 tomato and salt in a mixing bowl and blend together.

2. Put the chicken pieces into a bowl and pour over the yogurt mixture, mix well and set aside.

3. Heat oil in a medium pan.

4. Add the onions and fry until soft and light golden brawn in color.

5. Add 1 tomato and fry until soft and creamy.

6. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

7. Stir in about half of the coriander leaves, little water, butter and mix well.

8. Pour over the fresh cream and stir in well. Bring to the boil.

9. Garnish the butter chicken with the remaining chopped coriander leaves.

10. Serve with naan.