Butter Chicken Curry
A wonderfully moist butter chicken curry – very, very tasty, quick and easy to make!
Serves 4
Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Ingredients
¼ pint/150ml natural yogurt
2 oz/50g ground almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 oz/400g can tomatoes
1 ¼ tsp salt
2 Ibs/1kg chicken, skinned, boned and cubed
3 oz/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
2 oz/50g ground almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 oz/400g can tomatoes
1 ¼ tsp salt
2 Ibs/1kg chicken, skinned, boned and cubed
3 oz/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Basmati Rice and Indian Breads to serve
Method
1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.
3. Melt together the butter and oil in a medium 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.
4. 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 with rice and Indian breads.
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