My Butter Chicken Curry

    3 hours 55 minutes

    This is a fairly mild and very creamy chicken curry that is worth the effort to make. Serve with naan bread for mopping up all the sauce!

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    Serves: 4 

    • 4 chicken breast fillets, diced
    • 1 1/2 teaspoons garam masala
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • 1 teaspoon chilli powder
    • 60g butter
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1 teaspoon fresh ginger, grated
    • 5 cardamom pods, lightly crushed
    • 3 cloves
    • 500g passata
    • 1 tablespoon lemon juice
    • 100ml cream
    • Marinade
    • 2-3 red chillies, seeded
    • 1 clove garlic
    • 2 teaspoons cumin seeds
    • 1 1/2 teaspoons garam masala
    • ` 1/2 teaspoon salt
    • 2 tablespoons fresh coriander, chopped
    • 4 tablespoons lemon juice
    • 150ml plain yoghurt

    Preparation:25min  ›  Cook:30min  ›  Extra time:3hours marinating  ›  Ready in:3hours55min 

    1. First make the marinade: in a food processor or blender, briefly whizz the chillies, garlic and cumin seeds then add the remaining marinade ingredients and whizz to combine. Transfer to a bowl, add the chicken pieces and stir well. Marinate in the fridge at least 3 hours.
    2. Combine the garam masala, ground coriander, paprika and chilli in a small bowl and set aside.
    3. Melt 20g of the butter in a frypan and fry the chicken (reserving the marinade) until browned, then set aside.
    4. To the frypan, add the onion, garlic and ginger. Add the cardamom pods, cloves and ground spice mix and fry one minute.
    5. Add reserved marinade, passata and lemon juice. Simmer 10 minutes then add the chicken and simmer until the chicken is cooked through, about 20 minutes.
    6. 10 minutes before serving, add the remaining 40g butter and the cream and stir through.

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