Balti Butter Chicken
4-6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House
- 150 ml / ¼ pint / 2/3-cup natural (plain) yogurt
- 50 g / 2 oz / ½ cup ground almonds
- 1½ tsp chili powder
- ¼ tsp crushed bay leaves
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1 tsp garam masala
- 4 green cardamom pods
- 1 tsp ginger pulp
- 1 tsp garlic pulp
- 400 g / 14 oz / 2 cups canned tomatoes
- 1¼ tsp salt
- 1 kg / 2 lb / 6½ cups chicken, skinned, boned, and cubed
- 75 g / 3 oz / 6 tbsp butter
- 1 tbsp corn oil
- 2 medium onions, sliced
- 2 tbsp chopped fresh coriander (cilantro)
- 4 tbsp single (light) cream
- coriander sprigs
Put the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes, and salt into a mixing bowl, and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.
Melt together the butter and oil in a medium karahi or a deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for 7-10 minutes.
Stir in about half of the coriander (cilantro) and mix well. Pour over the cream and stir in. Bring to the boil. Serve garnished with the remaining chopped coriander and coriander sprigs.