Balti Butter Chicken
Category: Indian
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Serves/Makes: 6
Ready in: < 30 minutes
- 1/4 pint natural yogurt
- 2 ounces ground almonds
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon crushed bay leaves
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 4 green cardamom pods
- 1 teaspoon ginger pulp
- 1 teaspoon garlic pulp
- 1 can (14 ounce size) tomatoes
- 1 1/4 teaspoon salt
- 2 pounds chicken, skinned, boned and cubed
- 3 ounces butter
- 1 tablespoon corn oil
- 2 medium onions, sliced
- 2 tablespoons fresh coriander, chopped
- 4 tablespoons single cream
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 a gentle simmer. Serve garnished with the remaining chopped coriander.
Recipe Source: cdkitchen.com
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