Butter Chicken (Balti)

Ingredients

A (marinade)

1-2 pips garlic (pound fine)

1/2 '' root ginger, scrape the skin off and pound fine)

1/2 or 3/4 can chopped tomatoes

2 tbsp ground almond

1 or 1/2 tsp chilli powder

1 tsp garam masala

1/2 tsp ground cinnamon

1/2 tsp ground cloves

3-5 green cardamom pods, split the tops

Salt to individual taste

1/2 or 3/4 tub of natural thick yoghurt

3-4 chicken breast pieces, cut small

2 large red onions, thinly sliced

4-5 fresh coriander leaves, wash and chop

4-5 oz butter

2-3 tbsp vegetable oil

6-7 tbsp single cream

Method

 In a large bowl, place all the ingredients in list A and mix well.

Now add the chicken pieces to A, mix well and leave to marinate for 30 minutes

Heat the butter and oil in a wok

When hot add the sliced onions and cook until turning brown

Now add the marinating mixture  and cook for another 15 minutes

Then add the chopped coriander and cream and cook over a medium heat

Keep stirring occasionally.

Remove in about 30 minutes (check if it is cooked)

If not, cook for a further 20 minutes until well cooked.