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Balti Butter Chicken

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“Taken from ZoePaelologa's LiveJournal at http://zoepaleologa.livejournal.com/164463.html. If you leave out the turmeric, the color will not be quite as vibrant.”
READY IN:
4hrs 18mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
  2. Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
  3. Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.

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