Balti Butter Chicken

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I love Indian food as much as I love BBQ, so combining the two is heaven for me.  The combination of marinating and then grilling the chicken adds an extra level of flavour to this already mouth-watering curry.

The base sauce can be made well in advance and frozen if need be.  I use the same base for a few different curries, which I’ll be posting about in the future.  It may initially seem like a lot of work but it really isn’t.  The same spice blends are repeated throughout and there really is nothing better than making your own curry from scratch.

This recipe serves 4-6 people, depending on appetite

Ingredients

4 large chicken breasts, cut into inch cubes

For the marinade

3 heaped dessert spoons of Greek yoghurt (I like the thickness of Greek, but natural yoghurt works well)
1 tsp paprika
1 tsp garam masala
1/4 tsp cinnamon
1/2 tsp turmeric
2 garlic cloves, minced
Thumb sized piece of ginger, grated

Place the cubed chicken and all the marinade ingredients into a large bowl and mix together really well, ensuring that all the chicken is well coated.  Leave to marinate overnight in the ‘fridge, but if you’re pressed for time (like I always seem to be) an hour or so will do.

For the base sauce

2 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, minced
Thumb sized piece of ginger, grated
1 tsp turmeric
2 tsp paprika
1 tsp ground coriander
1 tsp salt
4 vine ripened tomatoes, chopped
1 cup of water

Heat the oil in a large saucepan over a medium high heat.  Add the onion, garlic and ginger and fry off until softened and beginning to colour.  Add the spices and salt and stir continuously, adding a drop of water if you find it sticking.  After a couple of minutes, add the tomatoes and a cup of water.  Bring to the boil, place the lid on the pan, reduce the heat and simmer for 30 minutes.  Use a stick blender or food processor to blitz the sauce until smooth.  This is your base sauce.

For the balti butter chicken

Set up your BBQ for direct grilling over a high heat.  I use my Thuros tabletop grill which has a great kebab attachment, but you can use your BBQ and skewers.

For more information or to purchase the Thuros grill contact info@thueros.co.uk

Thread the chicken pieces onto the skewers.  Don’t overcrowd them.  You want a nice char on the chicken.

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Grill the chicken until cooked through.  This shouldn’t take more than 10 minutes, but keep an eye on them.  You want a nice amount of colour on the chicken which will add to the flavour of the final dish.

To the base sauce add –

50g ground almonds
1/4 tsp chilli powder (I cater for the kids, so adjust the heat to your taste)
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, seeds only
4 tsp sugar (we like ours on the sweeter side so adjust this to your taste)

Stir together really well and simmer for 15 minutes.  Finish the sauce by adding

1 tbsp butter
1 tbsp fresh coriander, chopped
Salt to taste

Serve the grilled chicken on a bed of rice with plenty of the beautiful sauce.

K x

 

2 thoughts on “Balti Butter Chicken

  1. Great dish Kel!
    Wifey thought I should’ve put recommended amount of sugar in, but one tsp was good for me.
    I’d recommend she tried the sauce pre mango chutney 😂

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