CULT MEMBERS RECIPES   

If you are unsure about any spices or cooking terms used in any of these recipes then try useing this very helpful glossary. To return to this recipe after the glossary hit the BACK button on your browser. BALTI BUTTER CHICKEN

   Serves 4 - 6

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

Ingredients

• 150 ml natural yogurt
• 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 caradamom pods
• 1 tsp ginger pulp
• 400g canned tomatoes
• 1 1/4 tsp salt
• 1 Kg skinned, boned, and cubed chicken
• 6 tbsp of butter
• 1 tsp of corn oil
• 2 medium onions, sliced
• 2 tbsp chopped coriander
• 4 tbsp single (light) cream

Method

1. Mix together the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and the salt.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture. set aside.
3. Melt together the butter and oil in a medium karahi or deep round bottomed frying pan. Add the onions and fry for 3 minutes.
4. Add the chicken mixture and gently fry for 7 - 10 minutes.
5. Stir in about half of the coriander and mix well.
6. Pour over the cream and stir well in. Bring to the boil. Serve garnished with the remaining chopped coriander.