Butter Chicken

2 chicken breasts,
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220 g can of whole peeled tomatoes/ or chopped tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt
2 tbsp fresh coriander or spinach, chopped , 1 heaped tblspn kasoori methi (which was not in the original recipe )
salt and pepper

Method:

Smother the chicken breasts with the vegetable oil and season well with salt and pepper

Grill the chicken breasts in the oven at approx 200 deg C for around 30 mins or until completely cooked .
 After removing from oven let it rest for a few minutes before cutting it into bite-size pieces and put it aside

In a frying pan melt the butter.

Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
Step 8:
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

In last stage of cooking add the kasoori methi. Before adding it microwave it for a few seconds and then crush it slightly between your fingers to release it's flavour.

Add the fresh coriander.
To compliment the dish, garnish with coriander,or fresh spinach ,or finely chopped spring onions and mix with the sauce.

Serve steaming hot and eat up with Naan Bread or Rice