Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.

Ingredients Nutrition


  1. Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
  2. Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
  3. Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
  4. Add cream, stir until heated through; stir in cilantro just before serving.


Most Helpful

This is the easiest butter chicken I have prepared and the taste was not compromised, as it was scrumptious. Followed the instructions as is, however did not allow the mixture to sit for 3 hours. Served it with 'Recipe #6872' Thank you for the recipe.

Chef floWer December 13, 2006

Wonderful flavor! This pleased everyone including a VERY picky three year old - that promptly announced this was his new favorite recipe. I did not marinate the chicken and I could not tell the difference. To save time, I browned the chicken in the pan (removed it) and then added the spices to the melted butter. After about a minute I put the chicken back in the pan and added the tomato paste, puree, stock and vinegar and followed the directions from there adding the yogurt with the cream. Thanks Beck for a truly lovely dinner!

NcMysteryShopper October 08, 2005

This is pretty good, just not quite what I was looking for. This wasn't the same as what we get in the restaurants up here.

Chef Patience September 25, 2005

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