British Asian & UK Halal
Balti Butter Chicken
A British curry-house dish of chicken, yoghurt and almonds, seasoned with chilli and cinnamon and simmered on the stove. Finish with chopped coriander.
45 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 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. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
- 3
Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7-10 minutes.
- 4
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.
- 5
Serve garnished with the remaining chopped coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
