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Butter Chicken Curry (Balti)

Submitted by sam from worthing 11 June 2009

serve with pilau rice and naan bread. Can be frozen.



150ml natural yoghurt,50g ground aalmonds,1 and 1/2 tsp chilli powder,1/4 tsp crushed up bay leaf,1/4 tsp ground cloves,1/4 tsp ground cinamon,1 tsp garam masala,4 green cardamon pods,1 tsp grated ginger (or puree),1 tsp grushed clove of garlic (or puree),1 tin of chopped tom's,1 tsp salt,1kg boneless skinless chicken cubed,75g butter,1 tbsp oil,2 medium onions sliced,2 tbsp fresh coriander,4 tbsp single cream (creme fraiche)


in a bowl, put the yoghurt, the ground almonds, chilli powder, bayleaves, ground cloves, cinamon, garam masala, cardamons,garlic and ginger.

Mix ion the tin of toms and the salt, then add the chicken and stir to well coated.

Melt the butter and oil in a pan, add the onions and fry for 5 mins, till nice and soft, then add the ALL the chicken mixture, and cooked until the chicken is cooked through. Sprinkle half the fresh coriander and mix well.

The last few mins of cooking add the cream and stir well, then serve with the remaining coriander as a garnish...

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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