Balti Butter Chicken

Ingredients for 4 servings:

• 150 ml natural yogurt
• 50 g almonds, ground
• 1 ½ tsp chili powder
• ¼ tsp bay leaves, crushed
• ¼ tsp clove powder
• ¼ tsp cinnamon powder
• 1 tsp garam masala
• 4 cardamom pods, green or 0.5 tsp cardamom powder
• 1 tbsp ginger root, cut into small strips
• 1 tsp garlic, chopped
• 400 g tomatoes, chopped, from the can
• ¼ tsp salt
• 1 kg chicken breast fillet(s), skinless and boneless, cut into small pieces or strips
• 75 g butter
• 1 tsp oil
• 2 medium-sized onions, finely sliced
• 2 tsp coriander leaves, freshly chopped
• 4 tsp cream
• 1 tbsp curry paste, red, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

delicious Indian dish

Mix the yogurt, ground almonds, and dry spices, half of the chopped ginger, the garlic, tomatoes, and salt in a large bowl. Toss the finely chopped chicken with the marinade and refrigerate 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 chicken and fry until lightly browned. Add half of the chopped coriander and the remaining ginger. Then, if desired, add 1-2 tablespoons of red curry paste and season to taste with salt. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes. Sprinkle with fresh coriander and serve. Serve with buttered chapati (recipe in the database) or buttered basmati rice.