Garam Masala Butter Chicken

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 kg chicken thigh fillets, halved
• 4  garlic cloves, crushed
• 2  teaspoons garam masala
• 2  teaspoons  coriander
• 2  teaspoons cumin
• 1⁄2 teaspoon chili powder
• 2  teaspoons sweet paprika
• 1⁄2 cup plain yogurt
• 80  g butter, chopped
• 2  tablespoons white vinegar
• 2  tablespoons tomato paste
• 1 (410 g) can tomato puree
• 3⁄4 cup  chicken stock
• 5  cardamom pods, bruised
• 1  cinnamon stick
• 300  ml  cream
• 1⁄3 cup cilantro, chopped

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.