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Butter
Chicken
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Balti Butter Chicken
Ingredients
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150 ml (1/4 pint) natural yoghurt
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50g (2 oz) ground almonds
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1 1/2 teaspoons
chilli
powder
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1/4 teaspoon crushed bay leaves
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1 teaspoon garam masala
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4 green
cardamom
pods
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1 teaspoon
ginger
pulp
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1 teaspoon garlic pulp
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400 g (14 oz) can tomatoes
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1 1/4 teaspoon salt
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1 kg (2 lb chicken, skinned, boned and cubed
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75 g (3 oz) butter
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1 tablespoon corn oil
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2 medium onions, sliced
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2 tablespoons fresh
coriander,
chopped
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4 tablespoons single cream
Method
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Place the
yoghurt, ground almonds, all the dry spices, ginger,
garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
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Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.
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Melt together the butter and oil in a medium
karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
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Add the chicken mixture and stir-fry for about 7-10 minutes.
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Stir in about half of the
coriander
and mix well.
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Pour over the cream and stir in well. Bring to the boil. Serve garnished
with the remaining chopped coriander.
Serves 4.
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