Balti Butter Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 ml natural yogurt
- 50 g almond (s), round
- 1 ½ teaspoon chili powder
- 0.25 teaspoon ¼ bay leaves, crushed
- 0.25 teaspoon ¼ clove powder
- 0.25 teaspoon ¼ cinnamon powder
- 1 teaspoon garam masala
- 4 cardamom pods, green or 0.5 teaspoon cardamom powder
- 1 tablespoon ginger root, cut into small strips
- 1 teaspoon garlic, chopped
- 400 g tomato (s), chopped from the can
- 0.25 teaspoon ¼ salt
- 1 kg chicken breast fillet (s), skinless and boneless, cut into small pieces or strips
- 75 g butter
- 1 teaspoon oil
- 2 medium onion (s), finely sliced
- 2 teaspoons coriander leaves, freshly chopped
- 4 teaspoons cream
- 1 tablespoon curry paste, red, to taste
Print Recipe
Pin Recipe Instructions
- Mix the yogurt, ground almonds and dry spices, half of the chopped ginger, garlic, tomatoes and salt in a large bowl. Mix the chopped chicken with the marinade and put it in the fridge overnight, if possible.
- Melt the butter in a large saucepan or wok, add the onions and let the onions turn golden brown. Add the marinated meat and fry until it has turned a little color.
- Add half of the chopped coriander and the rest of the ginger. Then add 1 - 2 tablespoons of red curry paste, depending on your taste, and season the mixture with a little salt if necessary.
- Boil the whole thing up and then let it simmer on a lower heat for about 10-15 minutes. Sprinkle with fresh coriander and serve.
- Serve with buttered chapati (recipe in the database) or buttered basmati rice.
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