Balti Butter Chicken

 

This is one of my Indian favorites 🙂 The first time I tasted this was when we lived in Hong Kong atJo Jo Indian Cuisine and when I was pregnant with number three, I really craved this and had it as often as possible.
I kg chicken cut in pieces
150 ml creme fraiche or plain yoghurt
50 g ground almonds
1.5 tsp chili powder
1/4 tsp crushed bay leaf
1/ ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
1/4 teaspoon ground cardamom
1 tsp grated ginger
1 tsp crushed garlic
1 tsp salt
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
1 can crushed tomatoes
2 cinnamon sticks
4 whole bay leaf
6 whole green cardamom pods
6 whole cloves
1 tablespoon chopped fresh coriander
4 tablespoons of cream
Place the yoghurt, ground almonds, all the ground dry spices, ginger, garlic 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 the butter and oil in a medium frying pan.
Fry the onions for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Add the rest of the ingredients, save half of coriander for garnish.
Stir and bring to a boil.
Serve garnished with the remaining chopped coriander.

Enjoy this with naan bread

and some Mango lassi

Wine recommendation: Plaffenheim Pinot Blanc

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