Balti Butter Chicken is the star of Punjabi cuisine! Cooked in a karahi (also known as balti in Pakistan), seeped in aromatic spices and butter, this non-vegetarian main course dish is mild on the palate and tastes best when served with naan or roti. Butter Chicken goes by various nomenclatures such as Chicken Makhani, Murgh Makhani or Butter Murgh, the essence of all being the same. Try this unique rendition at home and get a standing ovation from your loved ones! 🙂
2/3 cup yogurt
1/2 cup ground almonds
2 tsp red chilli powder
1/2 tsp crushed bay leaves
1/2 tsp cloves, grounded
1/2 tsp cinnamon, grounded
1 tsp garam masala powder
4 green cardamom pods
1 tsp grated ginger
1 tsp crushed garlic
2 cups chopped tomatoes
2 tsp salt
1 kg chicken
6 tbsp butter
1 tbsp vegetable oil
2 onions, sliced
2 tbsp chopped coriander and some sprigs to garnish
4 tbsp fresh cream
Step 1: In a bowl, add yogurt, ground almonds, red chilli powder, crushed bay leaves, ground cloves, ground cinnamon, garam masala powder, cardamoms, ginger and garlic. Whisk this mixture and set aside.
Step 2: Make a puree of the chopped tomatoes. Add it to the above mixture with salt. Mix thoroughly.
Step 3: Add the washed chicken and mix it together well. Set aside for an hour.
Step 4: Melt the butter and oil in karahi. Add the onions and fry until golden brown.
Step 5: Add the chicken mixture and stir-fry for 10 minutes. Sprinkle the chopped coriander and mix well. Cook on medium heat until the chicken is cooked tender and the oil separates.
Step 6: Reduce the heat. Garnish with the fresh cream and coriander. Serve hot with Indian bread!
3 cups wheat flour
1 tsp salt
1 cup water
2 tbsp butter for brushing
Step 1: Sift the wheat flour and salt together in a mixing bowl. Add water and make a pliable dough. Cover the bowl and set aside for an hour.
Step 2: Divide the dough into small 4 pieces. Make a round ball, dip into wheat flour and pat it onto your hands, making a large, circular shape. You may even press it on the surface with your palms and make it into round, flat circular shapes.
Step 3: Put it onto a heated flat pan/tawa. Turn it on the other side after 1 minute. Brush with butter after both sides are cooked. Serve hot!