A nice recipe to try

Balti Butter Chicken

4 boneless, skinless chicken breasts or pork tenderloin (about 2 pounds), cut up in bite-sized pieces

1/2 small carton plain yogurt  (about 1/2 cup)
1/2 cup - 1 cup ground almonds
3 tsp chilli powder
1/4 tsp crushed bay leaves
1/2 tsp ground cloves
1/2 tsp cinnamon
3 tsp garam masala
2 tsp cardamom
1 tsp ginger pulp (I used a small finger)
1 tsp garlic pulp (I used 4 cloves)
14 oz can tomatoes ( I use either Red Gold or Muir Glen petite diced )
2 tsp salt

3/4 stick butter
1 tablespoon corn oil
2 medium onions, sliced or chopped
2 tablespoons fresh coriander, chopped
4 tablespoons cream (optional)
1/4 teaspoon each cayenne, black & white pepper (optional)

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a large mixing bowl and blend together thoroughly.

Cut up the chicken/pork and add to the yogurt mixture, blending well.  Set aside.

Melt the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.

Add the chicken/pork mixture and stir-fry for about 10 minutes.
Stir in about half of the coriander and mix well.

If you want a thinner consistency, add cream (I use yogurt), stir in well and bring to the boil.

Serve over rice ( I use jasmine ), garnished with the remaining chopped coriander.

Makes about 8 1-cup servings.

A cold fruit salad & ice tea is what I normally pair this with.

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