Butter Chicken

• 2 to 3 tablespoons of butter
• 1 onion
• ¼ teaspoon of cinnamon
• 2 teaspoons of crushed garlic
• 2 teaspoons of crushed ginger
• ½ teaspoon of ground turmeric
• 1 to 2 teaspoons of chilli powder
• 1 tablespoon of coriander
• 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
• ¼ to ½ cup ground almonds
• 225 gram / 8 oz can of whole peeled tomatoes with juice
• 1 tablespoon of tomato paste
• ½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.