Balti Butter Chicken

Another of Ann Kay’s recipes - both her grandkids loved this curry and always called it the pink chicken!

Ingredients:

150ml natural (plain) yoghurt

50g ground almonds

1 1/2 tsp chilli powder

1/4 tsp crushed bay leaves

1/4 tsp ground cloves 1/4 tsp ground cinnamon

1 tsp garam masala

4 green cardamom pods

1 tsp garlic pulp

1 tsp ginger pulp

400g (4oz) canned tomatoes

1 1/4 tsp salt

1kg (2lb) cubed chicken

75g butter

1 tsp corn oil

2 medium onions (sliced)

2 tsp chopped coriander

4 tsp single cream

Coriander sprigs

Method:

Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into 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 or deep or deep round-bottomed frying pan.

Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for 7-8 minutes. Stir in about half the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

Serve garnished with the remaining chopped coriander and coriander sprigs.