Balti Butter Chicken is so delicious and easy to make! There are a few less than common spices, but once you have procured them, they will last you awhile. If you can’t find some of the ingredients in a conventional grocery, stop by an Asian mart and you can find them there.
Please note: I have this listed as vegetarian as well because it is so easy to make vegetarian! Simply substitute the chicken for sweet potato or acorn squash! Yum!
Combine 2/3 cup of plain yogurt, 1/2 cup ground almonds, 1 1/2 tsp chili powder, 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, 1 tsp garam masala, 4 green cardamom pods, 1 tsp fresh grated ginger, 1 tsp crushed garlic, and 2-3 bay leaves in a medium bowl.
Chop 2 larges tomatoes and add to the mixture with 1 1/4 tsp of salt.
Cut 2 large chicken breasts into cubes and add to the yogurt mixture. Stir and set aside.
Slice 2 medium onions. Melt 6 tbsp of butter and 1 tbsp of olive or vegetable oil in a wok or large deep pan. Add onions to wok and allow to cook until the onions have softened and start to become translucent.
Chop 2 tbsp of fresh cilantro.
Add the chicken mixture and stir fry until the chicken is cooked. Add about half of the cilantro and stir. At this point, it’s best to remove the cardamom pods and bay leaves.
Pour in 4 tbsp of heavy cream, stir and serve over basmati rice. Garnish with remaining cilantro (or a bay leaf if you find yourself without cilantro!)