Balti Butter Chicken
Ready In: 45 mins
Serves: 4
Ingredients
- 150 ml natural yoghurt
- 50 g ground almonds
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon crushed bay leaf
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 4 green cardamoms
- 1 teaspoon gingerroot
- 1 teaspoon garlic, minced
- 1 (400 g) can tomatoes
- 1 1⁄4 teaspoons salt
- 1 kg chicken, skinned,boned and cubed
- 75 g butter
- 1 tablespoon corn oil
- 2 medium onions, sliced
- 2 tablespoons fresh coriander, chopped
- 4 tablespoons single cream
Directions
- Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
- Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
- Set aside.
- Melt together the butter and oil in a medium karahi, wok or frying pan.
- Add the onions and fry for about 3 minutes.
- Add the chicken mixture and stir-fry for about 7-10 minutes.
- Stir in about half of the coriander and mix well.
- Pour over the cream and stir in well.
- Bring to the boil.
- Serve garnished with the remaining chopped coriander.
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