Butter Chicken Curry

Butter Chicken Curry

Butter Chicken Curry
A wonderfully rich & fragrant butter chicken curry – very, very tasty, quick and easy to make!

Serves 4
Prep time:  5-10 minutes
Cooking time: 15-20 minutes

150ml natural yogurt
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
400g can tomatoes
1 ¼ tsp salt
1kg chicken, skinned, boned and cubed
75g butter
1 tbsp vegetable oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Basmati Rice and Indian Breads to serve


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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