Balti Butter Chicken

Ingredients

• 0.3 teaspoon bay leaves crushed (crush to a powder or process in a coffee grinder before measuring)
• 4 tablespoons butter ()
• 14 ounce canned tomatoes diced canned
• 1.5 teaspoons chili powder 
• 8 servings cilantro leaves fresh
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garam masala 
• 2 cloves garlic grated
• 1 teaspoon ginger grated peeled ( a 1-inch piece, )
• 4  cardamom pods green
• 2 ounces almond flour 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
• 0.3 cup half and half 
• 0.5 tablespoon kosher salt 
• 2 medium onion sliced
• 0.5 cup yogurt plain
• 2 tablespoons yogurt plain
• 2.3 lbs chicken breast boneless skinless cut in 1 1/2-inch cubes
• 2 teaspoons turmeric 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• wok

Directions

1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt.
2. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.Melt the butter and oil in your wok or saute pan.
3. Saute the onions over medium heat until soft and translucent, about 3 minutes.
4. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through.
5. Add half the cilantro.
6. Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat.
7. Serve garnished with the remaining chopped cilantro and sprigs.