Ingredients for Balti Butter Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup plain yogurt
- 1/2 cup blanched almonds
- 1 tsp chili powder
- Bay Leaves
- Ground Cloves
- Ground Cinnamon
- 1 tbsp garam masala
- Green Cardamoms
- 1 inch fresh gingerroot, grated
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 tsp salt
- 4 tbsp butter
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 cup heavy cream
- 1 cup chopped fresh coriander leaves
- 1 tsp turmeric powder
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How to Make Balti Butter Chicken
- Blend together 1 cup plain yogurt, ½ cup blanched almonds, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp chili powder, 1 inch ginger (grated), 2 cloves garlic (minced), 1 tsp salt, and 1 (28 ounce) can crushed tomatoes until smooth.
- Pour the blended mixture over 1.5 lbs boneless, skinless chicken thighs (cubed) and marinate for at least 15 minutes (longer is better!).
- In a wok or large skillet, melt 4 tbsp butter with 2 tbsp vegetable oil over medium heat. Add 1 large onion (chopped) and sauté for 3 minutes until softened.
- Add the marinated chicken and stir-fry for 10 minutes, until lightly browned.
- Add ½ cup chopped fresh coriander leaves (reserve the other half for garnish).
- Stir well to combine all ingredients.
- Pour in 1 cup heavy cream and stir gently until heated through. Do not boil.
- Serve hot, garnished with the remaining coriander leaves. Serve with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
29g
Fat
77g
Carbs
5g
