Balti Butter Chicken

Name: Balti Butter Chicken
Prep time: 240 min
Cook time: 18 min
Total time: 258 min
Yield: 8 servings
Cuisine: British Asian & UK Halal
Ingredients: 0.5 cup plain yogurt; 2 tbsp plain yogurt; 2 oz ground almonds; 1.5 tsp chili powder; 0.25 tsp crushed bay leaf; 0.25 tsp ground cloves; 0.25 tsp ground cinnamon; 1 tsp garam masala; 4 green cardamom pods; 2 tsp turmeric; 1 tsp grated gingerroot; 1 tsp grated garlic (2 cloves); 1 can diced tomatoes (14 ounce); 0.5 tbsp kosher salt; 2.25 lb boneless skinless chicken breasts; 4 tbsp butter (1/2 stick); 1 tbsp vegetable oil; 2 medium onions; 2 tbsp chopped fresh cilantro; 0.25 cup half-and-half; fresh cilantro stem

Gently simmered chicken, yogurt and almonds, warmed with chilli and cinnamon, a British curry-house dish. It's finished with chopped cilantro and sprigs.

4 hr 18 min · Serves 8 · Medium

Method

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Time: Prep 240 min · Cook 18 min · 258 min total
Difficulty: medium

1
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.
240 min
2
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.
3
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.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.

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British Asian & UK Halal

Balti Butter Chicken

Ingredients

Method

Notes and swaps

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