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Cardamom butter chicken

Cardamom butter chicken

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A star rating of 4.6 out of 5.85 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal460
fat32g
saturates16g
carbs12g
sugars9g
fibre2g
protein32g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.6 out of 5.85 ratings
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