Balti Butter Chicken

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4

    • Ingredients

  • 150mlnatural yoghurt
  • 50gground almonds
  • 1 1/2 teaspoonschili powder
  • 1/4 teaspooncrushed bay leaf
  • 1/4 teaspoonground cloves
  • 1/4 teaspoonground cinnamon
  • 1teaspoongaram masala
  • 4green cardamoms
  • 1teaspoongingerroot
  • 1teaspoongarlic, minced
  • 1 (400g) cans tomatoes
  • 1 1/4 teaspoonssalt
  • 1kgchicken, skinned,boned and cubed
  • 75gbutter
  • 1tablespooncorn oil
  • 2mediumonions, sliced
  • 2tablespoonsfresh coriander, chopped
  • 4tablespoonssingle cream

    • Directions

  • Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • 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.
  • Add the onions and fry for about 3 minutes.
  • Add the chicken mixture and stir-fry for about 7-10 minutes.
  • Stir in about half of the coriander and mix well.
  • Pour over the cream and stir in well.
  • Bring to the boil.
  • Serve garnished with the remaining chopped coriander.

    • Reviews

  • “Very upbeat spicy, but not overbearing sauce on the chicken.The chicken comes out juicy and very flavorful.Would be great over riceor with noodles. Watch that you don’t get heavy handed with the cloves or the garam masala. you need to keep the spices in balance. I’ll try this recipe with pork too!Thanks Tory”

  • “ABSOLUTELY DELICIOUS!Wouldn”t change a thing.”

  • “Very simple, easy and delicious. I will double all the spices next time, though, as it is very mild.”

  • “This recipe is outstanding!I’ve never made butter chicken before but this will change that!The outcome was exactly the same as one of the most highly regarded indian restaurants in South Australia.Fantastic, thank you!!”

  • “Fantastic recipe.My long search (not online) for a good butter chicken recipe has come to an end finally.This will be served often at my house!”

  • “I tried this a couple of days ago and my family thought it was delicious…even my 2 yr old ate all of hers!! I would really recommend this dish and the aroma is out of this world!! Enjoy!!”

  • “This is an amazing dish, true to the Indian flavours I was expecting.It turned out well in the slow cooker.”

  • “Great Recipe.When I found out that Ghee (butterfat) is flavorless, I substituted olive oil to cut out the cholesterol and saturated fat.”

  • “I did not have corn oil, so I used Olive. It was fine.I also added some red and green peppers to this and it was lovely. It was mild enough that my kids ate it, and enough flavor to make it interesting. I made it a second time and doubled the recipe so we could reheat it for a quick lunch. I also like that you mix everything in the blender so the flavors and tomatoes blend up into a creamy sauce. The yogure is a great alternative to cream and does not dominate the flavor. Very well ballanced. Definately will be making this again. Thanks!”

  • “Good recicpe but I made a few changes… I added turmeric and chopped red and green pepers, I also put all of the ingredients in my slow cooker and cooked it for 6-8 hours…it was great and easy!”

  • “very tasty recipe – will make this again.”

  • “Nice blend of flavours, I put the yoghurt and spices in a large bowl then just added the chicken as I chopped it.I don’t know so much that I ‘stir fried’ the mix as it was very liquidy and I wanted to make sure the chicken cooked thoroughly so I let it cook for about 10-12 minutes.I served with Basmati rice and Naan bread.”

  • “great recipe from scratch but a quick easy butter chicken buy tandori paste 1/2 cup marinate chichen in it than fry off add yoghurt and tomato’s”

  • “this dish, is, in a word, spectacular. i don’t eat chicken myself but cooked this for my husband, who was impressed beyond words (he grew up in india, and has rather exacting standards in indian cuisine). he loved the interplay of the nuttiness with the smoothness of the cream and butter. he also said that the flavors permeated very well, despite the fact that i did not have time to marinate it. the recipe is great as is, and i wouldn’t tamper with it in future either. “

  • “This was very good and not too spicy. I served it with some Basmati rice and fresh Naan. Very delicious.”

  • “Wonderful recipe! My daughter who hates spicy food, just loves this recipe. I usually marinate it overnight so that the flavours really develop. I serve it over a bed of steaming jasmine rice or parathas (Indian bread) Thanx for sharing this one Troy!”

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