Butter Chicken

Photo by Jennifer J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    pint natural yogurt

  • 2

    ounces ground almonds

  • 1 1/2

    tsp chili powder

  • 1/4

    tsp crushed bay leaves

  • 1/4

    tsp ground cloves

  • 1/4

    tsp ground cinnamon

  • 1

    tsp garam masala

  • 4

    green cardamom pods

  • 1

    tsp ginger pulp

  • 1

    tsp garlic pulp

  • 14

    ounce can tomatoes

  • 1 1/4

    tsp salt

  • 2

    pounds chicken, skinned, boned and cubed

  • 3

    ounces butter

  • 1

    tbsp corn oil

  • 2

    medium onions, sliced

  • 2

    tbsp fresh coriander, chopped

  • 4

    tbsp cream

Directions

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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