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    You are in: Home / Recipes / Butter Chicken Curry Recipe
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    Butter Chicken Curry

    Butter Chicken Curry. Photo by kiwidutch

    1/2 Photos of Butter Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Brian Holley's Note:

    This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.

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    Units: US | Metric


    1. 1
      Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
    2. 2
      Mix the spices into the yogurt, add the juice of the lemon blend well.
    3. 3
      Marinate the chicken in this mix for about two hours.
    4. 4
      Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
    5. 5
      Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
    6. 6
      Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
    7. 7
      Stir in the cream and simmer for a further 5 minutes.
    8. 8
      Serve with boiled rice and curried pineapple.
    9. 9

    Ratings & Reviews:

    • on March 12, 2009


      This recipe is sensational. I made it as written (using dry red chilis) and think it outshines any restaurant version of butter chicken I tried. Do make it ahead to give the flavours time to develop. Thanks for a real keeper!

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    • on November 08, 2008


      Very tasty, we did wonder at the 10 red chili peppers.. seems like an awful lot so we used two and it was firery enough for our tastes. in step one I tried hard to grind the spices as dircted with my blender but ended up with woody bits of cardamom and cinnamon stick which I didn't think would go well at all once mixed in with the yogurt, so I started again using ground cardamom, cinnamon, cloves and then added chopped chili peppers and 5 whole cardamoms and I think that worked better for us. For the rest I followed the recipe and the taste was great. Please see my Rating System: 4 wonderful stars for a recipe that I will certainly be making again. Thanks!

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    • on March 17, 2008


      I didn't find this hot at all not even medium. The taste is good, but personally I prefer another recipe I have for butter chicken, I find it more creamier. I thought I would try this one and see how it went..The flavor was pretty good though. Followed the recipe exactly as written. If I try this again I would add alot more peppers or chili powder.

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    Read All Reviews (5)


    Nutritional Facts for Butter Chicken Curry

    Serving Size: 1 (718 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1200.4
    Calories from Fat 667
    Total Fat 74.1 g
    Saturated Fat 38.8 g
    Cholesterol 441.0 mg
    Sodium 1501.4 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 3.1 g
    Sugars 11.1 g
    Protein 111.8 g

    The following items or measurements are not included:


    green cardamoms


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