- Butter Chicken Sauce
- Marinade
- 2 Garlic Cloves
- 20g Ginger
- ½ tsp Salt
- ½ tsp Hot Chilli Powder
- 1 ½ tbsp Lemon Juice
- 75g Natural Yoghurt
- ½ tsp Garam Masala
- ½ tsp Ground Turmeric
- 1 tsp Ground Cumin
- Butter Chicken Sauce
- 1 ½ Tbsp Butter (Melted)
- 8 Garlic Cloves
- 80g Ginger
- 4 Cardamom Pods
- 6 Cloves
- 11g Ground Cumin
- 11g Ground Coriander
- 11g Garam Masala
- 11g Ground Turmeric
- 6g Hot Chilli Powder
- 800g Tomato Puree
- 1 Lemon Juiced
- 300g Butter
- 600g Double Cream
- 350g Water
- Salt To Taste
- Lentil Dhal
- 250g Lentils
- 3 Tbsp Veg Oil
- 2 Tbsp Cumin Seeds
- 1 Small Onion (Brunoise)
- 1 Whole Chilli (Pricked)
- 2 CM Ginger
- 3 Garlic Cloves
- 1 ½ Tsp Garam Masala
- 1 ½ Tsp Ground Turmeric
- 3 Tsp Ground Coriander
- 3 Tbsp Tomato Puree
- 3 Lime Leaves
- Juice Of 1 Lime
- A Budgie Smuggler of Salt
- Cucumber Foam
- 200g Cucumber Juice
- 7g Salt
- l2g Sugar
- 3g Lecithin
- Date And Tamarind Puree
- 150g Dates
- 150g Tamarind
- 5g Cinnamon
- 5g Cardamom
- 5g Cumin Seeds
- 1 Tsp Garam Masala
- 300g Water
Not Another F***ing Balti (NAFB)
Alex Claridge
15th April 2019
Not Another F***ing Balti (NAFB)
Birmingham may be the birthplace of butter chicken, but it is so much more. This dish is an ode to the city's culinary culture.
Ingredients
Method
Butter Chicken Sauce
Wash, Cook 65c 20 Mins.
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