Butter Chicken

15 ingredients
11 steps

Ingredients

  • 1 -2 tablespoon peanut oil
  • 2 -50 g butter
  • 3 teaspoons garam masala
  • 4 kg boneless skinless chicken breasts, cut in large chunks
  • 5 teaspoons ground coriander
  • 6 teaspoons sweet paprika
  • 7 cardamom pods, bruised
  • 8 cinnamon sticks
  • 9 12 teaspoons chili powder (more or less to taste)
  • tomato puree
  • 11 tablespoons grated fresh green ginger
  • 12 tablespoons sugar
  • 13 14 cups plain yogurt
  • 14 12 cups cream
  • 15 tablespoons lemon juice

Directions

  1. 1
    Heat a wok until really hot, add 1 Tbsp oil.
  2. 2
    Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
  3. 3
    Remove to plate.
  4. 4
    Add extra oil and cook remaining chicken.
  5. 5
    Remove from wok.
  6. 6
    Reduce heat and add the butter.
  7. 7
    When melted add all of the spices and stir-fry until fragrant- about 1 minute.
  8. 8
    Return chicken to wok and stir to coat with the spices.
  9. 9
    Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
  10. 10
    Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
  11. 11
    Serve over rice.

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