BALTI BUTTER CHICKEN
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
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
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
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