Butter Chicken

By Shai Barak
Servings: Serves 4, with plain or Indian rice.


Preparation (curry)

Mix everything on the list between the yogurt and the salt (the yogurt, almonds, spices, ginger, and garlic) in a bowl. Add the chicken, mix well and let stand.

Melt the butter with oil in a large enough pot. Saute the onions for 3 min, then add the chicken mixture, mix well and cook uncovered until chicken is done. Add the heavy cream and mix well.