Balti Butter Chicken

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Preparation time:
Cooking time: 40



1 cup plain yogurt
3/4 cup ground almonds
1/2 tsp chili powder (or more to taste)
1/2 tsp ground bay leaves
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp turmeric
2 tsp garam masala
6 green cardamom pods, cracked
2 tsp ginger pulp
1 tsp garlic pulp
2 cans diced tomatos
1/2 tsp salt (or to taste)
6 1/2 cups boneless chicken, cut into pieces
6 tbsp butter
1 large sweet onion
1/4 cup chopped cilantro
1/4 cup cream
coriander sprigs


Put the yogurt in a large bowl. Add almonds, all of the spices, ginger, garlic, tomatos and salt. Stir until combined.
Add chicken and stir again.
Melt butter in a deep frying pan or wok. Fry onions until soft, translucent and starting to brown.
Add chicken and bring to boil.
Reduce to simmer (uncovered) and cook until chicken is done, about half an hour.
When sauce is desired thickness and chicken is done, add cilantro and cream, stir.
Serve over rice or with bread.


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