Balti Butter Chicken

"Taken from ZoePaelologa's LiveJournal at If you leave out the turmeric, the color will not be quite as vibrant."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
Ready In:
4hrs 18mins




  • In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
  • Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
  • Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.

Questions & Replies

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  1. adopt a greyhound
    This recipe was very good but still needed something else for punch. I marinated it the entire 4 hours. Will try again with something to add spice.
  2. Leggy Peggy
    Delicious version of butter chicken and so easy to make. I followed the recipe, using chicken thighs (and only one teaspoon of chili powder). Because of the sheer volume of meat, my chicken took almost 15 minutes to cook through. Served and thoroughly enjoyed as part of a curry feast.


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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