Butter Chicken Balti Style
Indulge in the rich and aromatic flavors of Butter Chicken Balti Style, a fusion take on the classic Indian favorite that’s designed to wow your taste buds. This recipe combines tender, marinated boneless chicken thighs with the bold, smoky depth of Balti spices, all simmered in a creamy tomato-based sauce infused with garam masala, fenugreek leaves, and a touch of heat from optional green chilies. The balance of butter, cream, and fragrant spices creates a silky, vibrant curry perfect for mopping up with warm naan or spooning over fluffy basmati rice. Quick to prepare yet layered with authentic flavors, this dish is ideal for cozy family dinners or impressing guests with minimal effort. Whether you're a fan of Indian cuisine or exploring it for the first time, this buttery, flavorful curry will earn a spot in your recipe rotation!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder
- 3 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 Onion, finely chopped
- 200 grams Tomato puree
- 100 milliliters Heavy cream
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (kasuri methi), crushed
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 Green chilies, slit (optional, for extra heat)
- 100 milliliters Water
Instructions
In a large bowl, marinate the chicken with Greek yogurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, turmeric powder, and Kashmiri chili powder. Let it rest for at least 30 minutes, or overnight for better flavor.
Heat 1 tablespoon of butter and the vegetable oil in a large Balti pan or wok over medium-high heat. Add the marinated chicken and sauté until lightly browned and almost cooked through. Remove and set aside.
In the same pan, add another tablespoon of butter. Add the chopped onion and cook until golden brown and caramelized, about 5-7 minutes.
Stir in the tomato puree and cook for 5 minutes, stirring occasionally, until the oil begins to separate.
Add the heavy cream, garam masala, fenugreek leaves, salt, and sugar. Mix well and cook for another 3-4 minutes.
Return the partially cooked chicken to the pan, along with any juices that may have accumulated. Add water to adjust the sauce's consistency. Optional: Add slit green chilies for extra heat.
Simmer for 10 minutes, or until the chicken is fully cooked and the flavors meld together.
Stir in the remaining tablespoon of butter and garnish with fresh cilantro. Serve hot with naan, rice, or roti.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.0 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2766 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
