Cardamom butter chicken

Cardamom butter chicken

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
460
protein
32g
carbs
12g
fat
32g
saturates
16g
fibre
2g
sugar
9g
salt
0.4g

Ingredients

  • 2 garlic cloves, roughly chopped
  • thumb-sized piece ginger, chopped
  • 2 green chillies, chopped (leave seeds in if you like it hot)
  • small bunch coriander, leaves picked, stalks roughly chopped
  • 3 tbsp ghee, or vegetable oil
  • 2 onions, sliced
  • 2 tsp each turmeric, garam masala and ground cumin
  • 1 tsp ground fenugreek
  • 4 chicken breasts, cut into 2½ cm cubes
  • 4 cloves
  • 12 cardamom pods, seeds removed
  • 1 cinnamon stick
  • 400g can tomatoes
  • 150ml pot yogurt
  • 50ml double cream
  • chapatis and rice, to serve

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Method

  1. Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste – or grind to a paste using a pestle and mortar.
  2. Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
  3. Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
  4. Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
  5. Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

Recipe from Good Food magazine, June 2012

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Comments

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firegirl's picture
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Delicious curry! I added some chilli sauce and a black cardamon pod to spice up the dish. The smoky flavour of the black cardamon worked really well!

Tartangirl44's picture

Delicious recipe, really rich and creamy. We used vegetable oil instead of Ghee and it turned out great. Also froze really well.

danielasjorge's picture

I added 400mg of chicken stock instead of just water with the tomatoes. Also, I let it cook for a full hour.

suebellass's picture

My son Ben (aged 10 yrs) and I made this - everyone loved it! Flavours apparently very authentic!

wfraser's picture

Dead easy, dead tasty, a big hit with my family.

suzymhall's picture
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Excellent recipe -like proper curry! It takes a bit of time but is actually very simple. I halved the recipe for 2 people which worked fine. We used passata instead of tinned tomatoes (had to add a bit of extra water to stop it drying out) and stirred in some peas at the end. We omitted the cream and it still tasted AMAZING.

It was useful to read the bit on the website about ghee as its not something we usually use, so I was pleased to see it lasts for a good few months in the fridge.

punkyscot's picture

Really tasty and worth the effort. Not at all difficult! I slightly crushed the cardomom seeds. I used chopped tomatoes and only half a tin of water and found that to be plenty.

wfraser's picture

Three words from my six year old son, yum, yum and yum! We all loved this one.

gwynsmate's picture
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I made this exactly as recipe, a bit fiddly but certainly worth the effort.

chelle004's picture
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My husband and I just cooked this together and it's definitely worth all the prep and cooking! Esp as we enjoy cooking anyway. Followed the recipe and served it with rice :)

gwynsmate's picture
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Cooked by a friend for a large family meal, excellent, not too hot, just right, can't wait to cook it myself.

stonefruit's picture
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Awww, that was divine.

suegriff26's picture
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Absolutely delicious. Flavours were amazing even though I cooked and ate straight away. Have frozen half for next week

jduffy826's picture
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Lovely flavours . Will definitely be making again . I added a birds eye chilli for extra heat and will halve the amount of yoghurt I think next time .

mrsmammy's picture
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I don't know what happened here but I found it too watery. I will try it again adding less water and/or reducing it for longer.

laonie's picture
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Great recipe. I made this two nights ago because my son was craving butter chicken. I couldn't buy ground fenugreek so I left it out entirely and I omitted the ghee/vegetable oil in favour of a light spray of grapeseed oil. I didn't have a lot of time so I softened & browned the onions rather than slowly caramelising them. The result was still absolutely delicious and very close to an authentic flavour. The whole cardamon seeds are a nice touch. Next time I'll make sure I have Fenugreek and ghee beforehand and I'll add an extra green chilli (with seeds) as several people have suggested.

karinabeecham's picture

Made this exactly as recipe for my husband and son in between Christmas and New Year. Wow, best chicken curry I have ever made. Hubby had 3 portions! Really tasty and creamy. Will definitely make again.

cowen84's picture
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made this on several occasions and we absolutely love it. I must remember to get the onions on while im the making the paste as gives me something to do while the onions are cooking! I use chicken thighs, skinned and deboned, and cook everything together.
Re cardamon pods/seeds. Take the seeds out, despose of the pods, and put the seeds in at the same time as the whole spices, i have also crushed them on occasion too to even out the flavour of the cardamon...though little burst of it are lovely!
Check out my baking blog
http://bumblebakery.blogspot.co.uk

garryjgarryj's picture
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Enjoyed the recipe,but could someone please clarify the "cardomom seeds only",or whole pods?

janegatford's picture
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Delicious......I also added an extra chilli as we like it hot, plus we grow our own chillies so had plenty. I must confess I added the sauce to some freshly roasted chicken we had tonight. We love indian food and will no doubt cook this recipe again. Thank you BBC good food

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