Balti Butter Chicken Recipes

BALTI BUTTER CHICKEN

Steps:

• 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.

BALTI BUTTER CHICKEN

Steps:

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

BALTI BUTTER CHICKEN

Steps:

• 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.