Butter Chicken

Name: Butter Chicken
Ingredients: 1 1/2 kg chicken thigh fillets, halved; 4 garlic cloves, crushed; 2 teaspoons garam masala; 2 teaspoons coriander; 2 teaspoons cumin; 1/2 teaspoon chili powder; 2 teaspoons sweet paprika; 1/2 cup plain yogurt; 80 g butter, chopped; 2 tablespoons white vinegar; 2 tablespoons tomato paste; 1 (410 g) can tomato puree; 3/4 cup chicken stock; 5 cardamom pods, bruised; 1 cinnamon stick; 300 ml cream; 1/3 cup cilantro, chopped

17 ingredients

4 steps

Ingredients

1 1/2 kg chicken thigh fillets, halved
4 garlic cloves, crushed
2 teaspoons garam masala
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon chili powder
2 teaspoons sweet paprika
1/2 cup plain yogurt
80 g butter, chopped
2 tablespoons white vinegar
2 tablespoons tomato paste
1 (410 g) can tomato puree
3/4 cup chicken stock
5 cardamom pods, bruised
1 cinnamon stick
300 ml cream
1/3 cup cilantro, chopped

Directions

1

Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
2

Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
3

Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
4

Add cream, stir until heated through; stir in cilantro just before serving.