Balti Butter Chicken

Ingredients:
Chicken breast, cubed - 1.5 kg
Greek yogurt - 1 cup (250 ml)
Almonds, skinned - 1 cup
Red chili powder - 2.5 tsp
Bay leaves - 4
Cloves - 4-6
Cinnamon - 2 sticks
Garam masala - 2 tsp
Green cardamom pods - 6
Ginger-garlic paste - 1 tbsp
Tomatoes - 3 (or 2/3 of a can)
Onions - 2 large
Kasuri methi (dried fenugreek leaves) - 1 tbsp
Coriander leaves - 2 tbsp chopped + a few sprigs for garnish
Light cream - 6 tbsp
Salt - Just under 2 tsp
Butter, unsalted - 200 g (about 8 tbsp)
Oil - 2 tbsp

Servings: 6-9

Time (cook+prep):

Method:
Mix together half of the ginger-garlic paste, half the chili powder, half the garam masala and 1/2 tsp salt together and rub into the chicken pieces. Heat the oil in a wok and sauté the chicken pieces for a few minutes (they should not cook all the way through). Remove the chicken pieces and set aside. In the same oil, add the rest of the dry spices and fry for a minute or two, then add the onions and the remaining ginger-garlic paste and fry for a couple of minutes. Add the kasuri methi and mix well, and fry until the onions start turning golden. Add the tomatoes, stir and cook covered on a medium flame so that the tomatoes blend into the spice mixture. Cool the mixture and grind to a fine paste.

Melt the butter in a pan without letting it smoke. If any liquid has separated from the chicken, add it to the hot butter. Mix in the ground paste and cook for 5-10 min. Lower the flame to medium and mix in the chopped coriander leaves and cream. After a few minutes, add the chicken and simmer for a few more minutes. Serve warm garnished with coriander sprigs.

Author: Shrinkingsodacan
Source: A mix of the recipes from Shehzad Husain & Rafi Fernandez's book and this Vahrevah recipe.