Cardamom butter chicken

Cardamom butter chicken

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(43 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal460
  • fat32g
  • saturates16g
  • carbs12g
  • sugars9g
  • fibre2g
  • protein32g
  • salt0.4g
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Ingredients

  • 2 garlic cloves, roughly chopped
  • thumb-sized piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp each turmeric, garam masala and ground cumin
  • 1 tsp ground fenugreek
  • 4 chicken breasts, cut into 2½ cm cubes
  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 12 cardamom pods, seeds removed
  • 1 cinnamon stick
  • 400g can tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 150ml pot yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 50ml double cream
  • chapatis and rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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.

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Comments, questions and tips

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qudek
19th Sep, 2014
5.05
Delicious! Even my 6 year old son cleared his plate. Will cook it again.
pekica
5th Jun, 2014
5.05
Tastes really great! I used olive oil (as that's what I had) and omitted the cream, but it turned out really well. My flatmate ate a second helping:)
firegirl
7th Feb, 2014
5.05
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
7th Feb, 2014
Delicious recipe, really rich and creamy. We used vegetable oil instead of Ghee and it turned out great. Also froze really well.
Miss D
10th Sep, 2016
Was wondering if I could freeze this so thank you.
danielasjorge
21st Oct, 2013
I added 400mg of chicken stock instead of just water with the tomatoes. Also, I let it cook for a full hour.
suebellass
30th Sep, 2013
My son Ben (aged 10 yrs) and I made this - everyone loved it! Flavours apparently very authentic!
wfraser
26th Jun, 2013
Dead easy, dead tasty, a big hit with my family.
suzymmorton
7th Jun, 2013
5.05
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
22nd May, 2013
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.

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