Butter Chicken

READY IN: 1hr 10mins
Recipe by currybunny

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.

Top Review by Chef floWer

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.

Ingredients Nutrition

Directions

  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.

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