Garam Masala Butter Chicken
At a Glance
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 8 serving(s)
Categories
- Chicken
- Curry
- Main Course
- Asian
- Indian
- Stovetop
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
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.
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Equipment
Large bowl, large saucepan or wok
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
Instructions
Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
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.
Add cream, stir until heated through; stir in cilantro just before serving.
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