Indian Butter Chicken

My husband served an LDS mission in India for two years. He came home loving different Indian foods.
Indian Butter Chicken is definitely his favorite. I have made a variety of different Butter Chicken recipes trying to get it just right and this one is by far his favorite.

Indian Butter Chicken
 2/3 C. Plain yogurt
1/2 C. Ground almonds (I use the food processor)
1 1/2 t. Chili powder
1/4 t. Ground Bay leaf
1/4 t. Cloves
1/4 t. Cinnamon
1 t. Garam masala
4 Green cardamom pods (opt.)
1 t. Grated fresh ginger
1 t. Crushed garlic
1 14.5 oz Canned tomatoes (drained)
1 1/4 t. Salt
2 lbs. Skinless, boneless chicken breasts, cubed
4 T. Butter
1/2 T. Vegetable oil
1 Yellow onion, diced
2 T. Chopped cilantro
4 T. Cream

In a bowl combine yogurt, ground almonds, chili powder, crushed bay leaves, cloves, cinnamon, garam masala, cardamom pods, ginger, garlic, tomatoes, salt, and chicken. Mix together. Set aside.

In large pan melt butter and oil over med/high heat. Add onion and saute for about 3 minutes. Add chicken mixture and stir fry uncovered for about 10 minutes until chicken is cooked through. Stir in in cilantro and cream. Heath through.

Serve over rice or eat with roti/tortillas.

Enjoy!