BUTTER CHICKEN

I got this recipe from a friend in London. I have tried and I dare recommend this dish. The picture above is my version of this recipe I made it including the fresh baked French Loaf. My version is stove top cooking. I skipped the oven baked part.

If you follow the recipe exactly as it is, it should look like this. 

Ingredients (serves 4)
2.5 cm/1 inch piece of ginger, peeled and roughly chopped (unless grating, in which case keep as one piece)
3 cloves garlic, peeled and roughly chopped
75 gm/approx 2 cups blanched almonds
150 ml/½ cup + 2 tbsp thick natural (or Greek) yoghurt
½ tsp Asian chilli powder (mild or hot according to preference)
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, lightly crushed
400 gm/14 oz/2 cups canned tomatoes, chopped
1¼ tsp salt
1 kg/2 lbs 4 oz chicken, skinned, boned and cut into fairly large pieces
5 tbsp ghee or unsalted butter
1 tbsp vegetable oil
1-2 large onions, thinly sliced
6 tbsp finely chopped coriander leaf (cilantro)
4 tbsp double (thick) cream

Method:
Blend the ginger and garlic together to a paste in a food processor or crush the garlic and grate the ginger and mix them together. Grind the almonds in the food processor. Put the ginger-garlic paste and almonds in a bowl with the yoghurt, chilli powder and dry spices and stir to coat thoroughly. Cover and marinate for 2 hours or store overnight in the fridge.

Preheat the oven to 180oC/350oF/Gas Mark 4. Heat the ghee or butter with the oil in a deep pan or wok, add the onions and fry until softened and starting to turn brown. Add the chicken mixture and fry for about 3 minutes. Mix in the fresh coriander. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot grill for about 1-2 minutes to brown the top. Before serving, tip the dish slightly and spoon off any excess oil.