Balti Butter Chicken

Submitted by Brian Holley

"Very popular dish. You will like this one, yogurt, cream and almonds make this a bit special. I have cooked this many times always with success, there's never any left over."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 1⁄2 lbs skinless chicken breasts, and cubed
• 5 fluid ounces plain yogurt
• 2 ounces ground almonds
• 1 1⁄2 teaspoons chili powder
• 2 bay leaves, crumpled up
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 4 green cardamoms
• 1 teaspoon fresh gingerroot, chopped
• 1 garlic clove, crushed
• 14 ounces canned tomatoes
• 1 1⁄2 teaspoons salt
• 6 tablespoons butter
• 1 tablespoon oil
• 2 onions, sliced
• 4 tablespoons single cream
• 2 tablespoons fresh coriander leaves (optional)

directions

1. Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes.
2. Pour the mixture over the chicken and set aside.
3. In a wok melt the butter with the oil and fry the onions for 3 minutes.
4. Add the chicken and spices and stir fry for 10 minutes.
5. Add half of the coriander leaves if using. Mix well.
6. Pour in the cream, stir.
7. Serve garnished with the remaining coriander leaves.

Reviews

[Rinshinomori]

I was looking for an easy to make but tasty recipe getting ready for all the cooking I have to do for the Thanksgiving. This was a breeze to make and so delicious! One pan cooking - how simple is that. I accompanied this with ready made garlic naan and it was perfect. I always have to worry about food not being too hot for my husband as he does not like hot foods, but this was not hot, just wonderfully aromatic. I made this recipe for 2 servings and followed the recipe except used chicken thighs and also added some komatsuna (Japanese greens) to boost the nutrient level as well as color. Thank you Brian H for introducing us to Balti cooking. We are converts!

 

[PhilH]

Ok Brian, this time I followed to the letter, well almost!! Made fresh Garam Masala to add in.Just added a little less butter, but what the hell? Simply mindblowing! Who would eat in a restaurant after tasting this? Once again, superb!

 

[JustJanS]

We enjoyed this thank you Brian. I cooked the onions quite a bit longer than suggested as I find they often don't cook any more when mixed with tomatoes. I used the coriander as we love it and subbed thigh fillets for the breasts.