From mightymidget69@hotmail.com Mon Oct 29 15:37:05 2001 Date: 27 Oct 2001 00:33:11 -0700 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Re: Butter Chicken -------------------------------------------------------------------------------- Balti Butter Chicken (http://www.netthing.demon.co.uk/curry/cotw/curries/baltibc.html) Ingredients 150 ml (0.25 pint) natural yoghurt 50g (2 oz) ground almonds 1.5 teaspoons chilli powder 0.25 teaspoon crushed bay leaves 0.25 teaspoon ground cloves 0.25 teaspoon ground cinnamon 1 teaspoon garam masala 4 green cardamom pods 1 teaspoon ginger pulp 1 teaspoon garlic pulp 400 g (14 oz) can tomatoes 1.25 teaspoon salt 1 kg (2 lb chicken, skinned, boned and cubed 75 g (3 oz) butter 1 tablespoon corn oil 2 medium onions, sliced 2 tablespoons fresh coriander, chopped 4 tablespoons single cream Method 1.Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. 2.Put the chicken into a large mixing bowl and pour over the yoghurt mixture, Set aside. 3.Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. 4.Add the chicken mixture and stir-fry for about 7-10 minutes. 5.Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to a gentle simmer. Serve garnished with the remaining chopped coriander. Serves 4.