Balti Butter Chicken

BALTI BUTTER CHICKEN
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Who doesn't love Indian Food? Needing a break from the obvious Korma ... then this one is for you. It is a mild, creamy curry, traditionally stir-cooked Balti style in a kadhai pan.  
And what in heaven's name is a kadhai you ask?
It is a type of thick, circular, deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine, similar to a wok really, just with steeper sides.  




If you don't have a kadhai, and most if us don't ... use a wok, it works just as well. 

RECIPE 
This is suitable for 4-foodie lovers  

5 Tbsp butter 
2 Tbsp olive oil
2 medium onions, chopped
3 cloves garlic crushed
1 inch piece fresh ginger, peeled & grated
1 tsp Garam Masala
800g chicken breasts, cut into stir-fry pieces
2 Tbsp coriander powder
1 tin good whole peeled tomatoes
3/4 cup plain Greek yoghurt
50g chopped almonds (optional)
1 tsp salt
1 Tbsp sugar
2 Tbsp turmeric
1 curry leaf, finely chopped
4 Tbsp cream
2 Tbsp fresh coriander leaves, chopped
1 tsp ground cumin

Heat butter and oil in a kadhai or wok

Sauté onions, garlic, ginger and Masala together
Add chicken and coriander and stir on high heat until browned
Add tomatoes, yoghurt, almonds, salt, sugar, turmeric and curry leaf and cook on a medium heat for 20 - 25 min or until tender and sauce has thickened

Lower heat, add cream, coriander, cumin and cook for a few minutes
Serve on rice with traditional curry sides