BUTTER CHICKEN
Serves 6.

1 c	plain, lowfat  yoghurt
2	14oz cans diced tomatoes 
4 oz	ground almonds, optional
2 tsp	ground dried red chilli, optional
2 tsp	garam masala 
2 tsp	ginger, finely minced and mashed or food processed.
2 tsp	garlic, finely minced and mashed or food processed with the ginger.
2 tsp	kosher salt, or 1 tsp table salt

2 lb	boneless, skinless chicken (half dark half white), cubed

4 tbs	corn or vegetable oil 

4	bay leaves
4	cloves
B
6	cardamon pods
4 in	cinnamon stick, broken into 1 in pieces

4 oz	butter
4	medium onions, quartered and sliced 

4 tbs	fresh coriander, chopped 
1/4 c	heavy cream

Place the yoghurt, tomatoes (with juice) ground almonds, garam
masala, chilli powder, ginger, garlic and salt in a mixing bowl and
blend together thoroughly. Add the cubed chicken and set aside for
at least 30 minutes, up to 2 hours.

Heat the oil in a large, heavy bottomed pot. add the bay leaves,
cloves, cardamon and cinnamon and fry until the cinnamon starts to
unroll, about 1 minute. Add the butter and onions and fry until the
unions are soft, about 3-5 minutes.  

Add the chicken mixture and bring to a simmer. Cook over low heat
until chicken is very tender, about 30 minutes. Add cream and
(optional) half of the coriander and return to a simmer. Remove
from heat and serve aside basmati rice, garnishing with remaining
coriander.

If the curry is too thin it can be thickened with 1 tbsp corn
starch mixed with 1 tbsp water just before adding the cream.