Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Originating in Delhi in India, the chicken is cooked to tender perfection, drenched in a rich buttery sauce and soaked in a unique blend of spices.
It’s a delicious alternative to grilled or roast chicken and doesn’t take much more time to prepare. As always, it’s remarkably better than anything you’d be able to buy or order in and it’s quick and easy enough to make at least once a week.
Try it tonight!
Fragrant Butter Chicken Curry
- 2 tsp chilli powder
- ¼ tsp ground cloves
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp garam masala
- 4 green cardamom pods bruised
- 4 to 6 curry leaves
- 4 chicken breast fillets diced
- ⅔ cup cream or plain yoghurt
- 2 tbsp oil
- 2 tbsp butter
- 1 onion finely chopped
- 4 fresh tomatoes diced
- 1 can 410g chopped tomatoes
- ½ tsp brown sugar
- 3 cloves garlic crushed
- 1 tbsp grated ginger
- 3 tbsp coriander chopped
- 50 g ground almonds
- Salt and pepper to taste
- Heat oil and butter in a large saucepan over a low heat, add onion and cook until onions soften
- Add garlic, ginger, chilli powder and spices and stir for a minute or two until fragrant
- Add tomatoes and sugar and simmer for about 15 minutes
- Add diced chicken and simmer on a low heat until cooked through
- Stir through cream, seasoning, coriander and ground almonds
- Serve with basmati rice and sambals
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