Indian Butter Chicken (Murgh Makhani)
INGREDIENTS
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1 1/2 cups plain full fat yogurt
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1/4 cup ground almonds (unblanched or blanched)
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1 tablespoon freshly squeezed lemon juice
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1 1/2 teaspoons minced garlic
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1 1/2 teaspoons minced ginger
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2 teaspoons salt
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1 teaspoon sugar
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2 teaspoons chili powder
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2 teaspoons garam masala
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1/2 teaspoon ground green cardamom
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cinnamon
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⅛ teaspoon ground cloves
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1/4 teaspoon crushed bay leaves
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1/4 teaspoon or more Kashmiri chili powder or cayenne pepper for heat (optional, if you like it spicy)
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2 pounds boneless, skinless chicken cut into bite-sized pieces (brown chicken meat produces the most flavor. You can also use bone-in chicken)
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2 tablespoons ghee (can substitute oil or butter)
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1 large yellow onion, finely chopped
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1 teaspoon minced garlic
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1 teaspoon minced ginger
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1 (14 oz) can tomato puree (can substitute plain tomato sauce)
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1 black cardamom pod
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1/4 cup unsalted butter
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1/3 cup heavy cream
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Chopped fresh cilantro for garnish
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