Butter Chicken

1 tablespoon olive oil
1 tablespoon ghee
1 medium onion, sliced
2 pounds skinless chicken pieces
6 medium tomatoes, chopped
1/4 cup ground cashews or almonds
1 dried red chili
1 teaspoon garam masala
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 green cardamom pods
1 teaspoon ginger puree
3 cloves garlic, minced
1 bay leaf
2/3 cup plain yogurt
salt and pepper

1. Heat olive oil and ghee in a large pot over medium heat and add the onion, sautéing until tender.
2. Add the chicken and fry until lightly browned on all sides, then add the tomatoes and a generous pinch of salt.
3. Grind together cashews, chili pepper, garam masala, cloves, cinnamon, cardamom, ginger, garlic and bay leaf. Stir the spices into the yogurt.
4. Reduce heat to a simmer and cook until sauce has thickened and chicken is tender, about 45 minutes.
5. Serve over rice and garnish with fresh cilantro, if desired.

Makes 4 servings