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.