CHICKEN: Even young children can enjoy the taste of curry without being affected by too much spiciness with this recipe.

INDIAN STYLE BUTTER CHICKEN:



2-3 lbs, or 6 to 7 cups of boned, skinned fair-sized chicken pieces

2/3 cup plain or natural yogurt

½ cup ground almond


curry mix:

1 ½ tsp. chilli powder
¼ tsp. each of crushed dry bay leaves, ground cloves & ground cinamon
1 tsp. garam masala
4 green cardamom pods


1 tsp. each minced fresh ginger & minced garlic

1-1 ½ tsp. salt or to taste

2 tbsp. butter + 1 tbsp. canola oil

2 cups canned tomatoes

2 medium onions, sliced

2 tbsp. chopped fresh coriander

4 tbsp. 18% cream

coriander sprig to garnish



In a large bowl, combine yogurt, ground almonds, the curry mix and ginger, garlic, tomatoes and salt to taste.

Pour mixture over chicken pieces in a large glass bowl, turning over to coat well. Set aside to marinade for 1 hour.

In a large non-stick saucepan over high heat, melt butter in oil. Add onions and fry for 2- 3 minutes. Add the chicken pieces and cook for 7-10 minutes, or until chicken is cooked. Taste chicken and adjust seasoning, if necessary.

Pour off excess fat in the pan and stir in half the coriander and cream. Cover pot and bring mixture to the boil. Reduce heat and simmer for 2-3 minutes to heat through. Stir in remaining coriander.

Garnish with chopped coriander sprigs to serve.