Cardamom butter chicken

Cardamom butter chicken

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(26 ratings)

By

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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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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

tracynewey's picture
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Fantastic tasting curry. I put the cardamoms in at same time as the cinnamon stick and it turned out just fine. I will definitely make this on a regular basis.

elliesmith01's picture
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Very tasty! Fenugreek gives it a very authentic flavour i think.

Recipe is confusing but i read it as put in the cardamom seeds, and i put them in where it says to add the 'whole spices' presuming the ingredients go in recipe order.

banana21's picture

I need clarification of what to do with the cardamom pods. Recipe says 12 pods,seeds removed. So what exactly IS to be used in the actual cooking ?

horrell's picture

I can't see how or when to use the cardamom pods?

jodieford's picture

Delicious! This tasted really authentic and wasn't too hard to do - one of the best curry recipes on here in my opinion.

wyrdsister's picture
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Excellent

petesfanny's picture
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Delicious! Worth the effort. I added an extra chilli as we like it spicy. Will do again

basandy's picture
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Excellent dish. Takes a little bit of time to complete but definately worth it in the end

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