Balti Butter Chicken Recipes

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BALTI BUTTER CHICKEN



Balti Butter Chicken image

Make and share this Balti Butter Chicken recipe from Food.com.

Provided by troyh

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

150 ml natural yoghurt
50 g ground almonds
1 1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamoms
1 teaspoon gingerroot
1 teaspoon garlic, minced
1 (400 g) can tomatoes
1 1/4 teaspoons salt
1 kg chicken, skinned,boned and cubed
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream

Steps:

  • 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.

Nutrition Facts : Calories 836.7, Fat 63.9, SaturatedFat 23.2, Cholesterol 239.4, Sodium 1072.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6.3, Protein 51.9

BALTI BUTTER CHICKEN



Balti Butter Chicken image

Very popular dish. You will like this one, yogurt, cream and almonds make this a bit special. I have cooked this many times always with success, there's never any left over.

Provided by Brian Holley

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 1/2 lbs skinless chicken breasts, and cubed
5 fluid ounces plain yogurt
2 ounces ground almonds
1 1/2 teaspoons chili powder
2 bay leaves, crumpled up
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamoms
1 teaspoon fresh gingerroot, chopped
1 garlic clove, crushed
14 ounces canned tomatoes
1 1/2 teaspoons salt
6 tablespoons butter
1 tablespoon oil
2 onions, sliced
4 tablespoons single cream
2 tablespoons fresh coriander leaves (optional)

Steps:

  • Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes.
  • Pour the mixture over the chicken and set aside.
  • In a wok melt the butter with the oil and fry the onions for 3 minutes.
  • Add the chicken and spices and stir fry for 10 minutes.
  • Add half of the coriander leaves if using. Mix well.
  • Pour in the cream, stir.
  • Serve garnished with the remaining coriander leaves.

Nutrition Facts : Calories 676.3, Fat 36, SaturatedFat 15.6, Cholesterol 225.7, Sodium 1342.5, Carbohydrate 15.7, Fiber 3.8, Sugar 7.5, Protein 72.1

BALTI CHICKEN PASANDA



Balti Chicken Pasanda image

This dish is very popular in Pakistan and becoming increasingly so in the West. I truly love it. I like it with plain basmati rice and a cucumber-tomato salad.

Provided by with_an_el

Time 2h40m

Yield 4

Number Of Ingredients 17

4 tablespoons Greek yogurt
1 tablespoon ground almonds
2 teaspoons garam masala
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black cumin seeds
1 (1 inch) piece cinnamon stick
4 pods green cardamom
6 whole black peppercorns
1 ½ pounds chicken, cubed
5 tablespoons vegetable oil
2 medium onions, diced
3 peppers fresh green chile peppers, chopped
2 tablespoons finely chopped cilantro, plus more for garnish
½ cup light cream

Steps:

  • Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
  • Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
  • Garnish servings with more fresh cilantro.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 22.1 g, Cholesterol 132.7 mg, Fat 44 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 13.3 g, Sodium 927.7 mg, Sugar 4.7 g

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