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Balti Butter Chicken

  • 45minutes
  • 627calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B12, C, D, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 ml natural yoghurt

  2. 50 g ground almonds

  3. 7 1/39 ml chili powder

  4. 1 1/53 ml crushed bay leaf

  5. 1 1/53 ml ground cloves

  6. 1 1/53 ml ground cinnamon

  7. 4.92 ml garam masala

  8. 4 green cardamoms

  9. 4.92 ml gingerroot

  10. 4.92 ml garlic , minced

  11. 400 can g tomatoes

  12. 6.16 ml salt

  13. 1 kg chicken , skinned,boned and cubed

  14. 75 g butter

  15. 14.79 ml corn oil

  16. 2 medium onions , sliced

  17. 29 1/28 ml fresh coriander , chopped

  18. 59.16 ml single cream

Instructions Jump to Ingredients ↑

  1. Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

  2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture.

  3. Set aside.

  4. Melt together the butter and oil in a medium karahi, wok or frying pan.

  5. Add the onions and fry for about 3 minutes.

  6. Add the chicken mixture and stir-fry for about 7-10 minutes.

  7. Stir in about half of the coriander and mix well.

  8. Pour over the cream and stir in well.

  9. Bring to the boil.

  10. Serve garnished with the remaining chopped coriander.

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