BALTI BUTTER CHICKEN.

Ingredients

150 ml natural yogurt
50 g ground almonds
1.5 tsp chili powder
¼ tsp bay leaves, crushed
¼ tsp ground cloves
¼ tsp cinnamon
1 tsp Balti Curry
4 green cardamom pods or ½ tsp cardamom powder
1 tbsp ginger root, cut into small strips
1 tsp garlic, chopped
400g canned diced tomatoes
¼ tsp salt
1 kg chicken breast fillet, cut into pieces or strips
75 g butter
2 onions, finely sliced
2 tsp freshly chopped coriander leaves
4 tsp cream

preparation

1. Mix yogurt, ground almonds, all dry spices, half the ginger, the garlic, the tomatoes and salt in a large bowl.
2. Mix the chicken with the marinade and refrigerate overnight.
3. Melt butter in a large pot or wok, add the onions and fry until golden brown.
4. Add the marinated chicken and fry until it takes on some color.
5. Add the remaining ginger and half of the coriander, season with salt to taste.
6. Stir in the cream, bring to a boil briefly, then simmer for 10–15 minutes over low heat.
7. Sprinkle with the remaining coriander and serve.

Tip

Buttered chapati or basmati rice goes particularly well with it.

The story

Balti Butter Chicken is a modern variation of classic Butter Chicken, inspired by North Indian Balti cuisine. The creamy sauce combines savory flavors with mild spice and a hint of sweetness, making it a popular dish in restaurants worldwide.