Butter Chicken Curry

This Butter Chicken is rich, creamy and full of classic Indian flavour. Tender pieces of chicken are marinated in yogurt, almonds, tomatoes and aromatic spices, then gently cooked with butter-fried onions until beautifully tender. Finished with double cream and fresh coriander, the sauce is smooth, mildly spiced and incredibly comforting.

Perfect served with fluffy basmati rice and warm Indian breads, this much-loved curry is a true crowd-pleaser and ideal for an easy yet impressive homemade feast.

 
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 150 ml natural yogurt
  • 50 g ground almonds
  • 1 1/2 tsp chilli powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 tsp garam masala
  • 4 green cardamom pods
  • 1 tsp ginger puree
  • 1 tsp garlic puree
  • 400 g tin of chopped tomatoes
  • 1 tsp salt
  • 750 g chicken breasts (skinned, boned and cubed)
  • 75 g butter
  • 1 tbsp vegetable oil
  • 2 medium onions (sliced)
  • 1 small bunch fresh coriander (chopped)
  • 4 tbsp double cream
  • Basmati Rice and Indian Breads (to serve)
Instructions
  1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  2. Add the chicken into the mixture and coat completely. Set aside.
  3. Melt together the butter and oil in a large frying pan. Add the onions and fry for about 3-5 minutes until softened. Add the chicken mixture and stir fry for about 7 to 10 minutes until the chicken is cooked through.
  4. Stir in about half of the coriander and mix well. Pour over the cream and stir through. Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry with rice and Indian breads. Enjoy!