Cardamom butter chicken
- Good Food team
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 4.6 out of 5.88 ratingsRate
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A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee
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Spicy Indian rice
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Ingredients
Nutrition
Units:
MetricUS
-
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
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4 chicken breasts
cut into 2.5cm cubes
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4 cloves
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12 cardamom pods
seeds removed
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1 cinnamon stick
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400g can tomato
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150ml pot yogurt
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50ml double cream
-
chapatis and rice
to serve
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Nutrition: per serving
-
kcal460
-
fat32g
-
saturates16g
-
carbs12g
-
sugars9g
-
fibre2g
-
protein32g
-
salt0.4g
low
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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.
Recipe from Good Food magazine, May 2012
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A star rating of 4.6 out of 5.88 ratings
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