Curry of the week : 21-September-97

Balti Butter Chicken

Ingredients

• 150 ml (1/4 pint) natural yoghurt
• 50g (2 oz) ground almonds
• 1 1/2 teaspoons chilli powder
• 1/4 teaspoon crushed bay leaves
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 4 green cardamom pods
• 1 teaspoon ginger pulp
• 1 teaspoon garlic pulp
• 400 g (14 oz) can tomatoes
• 1 1/4 teaspoon salt
• 1 kg (2 lb chicken, skinned, boned and cubed
• 75 g (3 oz) butter
• 1 tablespoon corn oil
• 2 medium onions, sliced
• 2 tablespoons fresh coriander, chopped
• 4 tablespoons single cream

Method

• 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.

Serves 4.