C41 Balti Butter Chicken

This is cooked using pre-made base sauce and pre-cooked chicken. It is inspired by a recipe by Shehzad Husain, but changed to produce a single portion with some ingredient changes and a different cooking style. It is a delicious MILD/MEDIUM 'curry'.

Ingredients

For 1	Continued...
2 tbspn oil	4 tbspn chopped tomato
60 gm onions (prepared weight)	1 tspn tomato purée
¼ tspn ginger (grated)	¼ tspn salt
¼ tspn garlic (crushed)	1 tbspn ground almonds
½ tspn chilli powder	200 ml c41 balti base sauce (see note 1)
½ tspn garam masala	25 gm unsalted butter
¼ tspn cardamom powder	1 tbspn freshly chopped coriander
1 portion c41 balti precooked chicken	2 tbspn yogurt/single cream

Preparation

Finely chop the onions.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Unless using cardamom powder, deseed enough green cardamom pods and crush to a powder to make ¼ tspn.
Mix the chopped tomato and purée and blend to a smooth paste.
Chop the butter into cubes.
Chop the fresh coriander.

Cooking - 7½ min

Heat the oil in a wok (or similar) and fry the onions, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the chilli powder, garam masala and cardamom powder.
Stir in the precooked balti chicken, chopped tomato, tomato purée and salt and cook, stirring regularly, for 2 min.
Stir in the ground almonds and 150 ml of c41 balti base sauce and cook, stirring regularly, for 2 min, adding a little hot water if needed to prevent drying (unlikely).
Stir in the butter, coriander and yogurt (or single cream) and cook, stirring regularly, for 1 min.

Serving

Serve with naan or rice if you prefer and garnish with a little fleshly chopped coriander.

Notes

(1) Dilute the c41 balti base sauce with 100 ml of water and warm before use.

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