Chicken Korma

2 tbsp oil
1 tbsp butter
1/2 tsp cinnamon
2 large pinches ground cloves
1-2 large pinches ground cardamom
1 large onion, finely chopped
3 cloves garlic, crushed
2 (6 oz, or more) skinless, boneless chicken breast 1.5" cubes
1/2 tsp salt, to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala (not spicy)
1 large tomato, diced
1/2 cup coconut milk
1/4 cup ground almonds (could use cashews)
1/2 tsp tumeric
3 small fresh bay leaves
1/2 tsp paprika
1/2-2 cups plain 2% yogurt
1 tbsp grated fresh ginger

Marinade chicken in yogurt, ginger, 1 clove garlic and paprika for an hour or 2.  In a large frying pan heat oil, butter, onion, and 2 cloves garlic. Cook until onions are clear then add all spices and cook for few minutes while stirring. Add the tomato and cook for a bit longer.  Then add all marinated chicken and yogurt to pan and give it a good stir.  Continue to cook, stirring regularly over medium-high heat.  Once chicken appears to be cooked, or firm add the coconut milk or cream.  Continue to cook for 30 or more minutes until the sauce has thickened a bit.  The sauce, because of the yogurt tends to be a bit watery compared to a butter chicken or paneer dish. That said, don't keep cooking it waiting for it to thicken, just enjoy this dish over basmati rice.  Add some salt to taste if needed.

Very good, but as usual it lacks a certain depth and richness to the flavour, which always seems to happen to me when I make Indian food. 

Since making this dish I have spoken to some Indian friends and they all said that the depth comes with the use of a lot of butter and cream instead of the 2 full cups of yogurt I used.  The used of yogurt and oil without all the butter and cream tends to be how most Indian families eat these dishes, because it is just too rich to have often, not to mention a bit high in calories!

Next time, to try and achieve the depth of flavour which I crave (I don't cook these dishes often, so that's how I'm justifying this...), I will use a lot more butter, slightly less yogurt, instead I'll use cream to make up the difference of using less yogurt.  I also would like to use ground cashew nuts next time instead of almonds.

I was also told to try tempering the yogurt by either watering it down a bit or using milk or cream mixed in the yogurt to try and avoid the fine curdling that happens when you use straight yogurt.