GARAM MASALA BUTTER CHICKEN

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Garam Masala Butter Chicken image

The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.

Provided by currybunny

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
  • Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
  • 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.
  • Add cream, stir until heated through; stir in cilantro just before serving.

Nutrition Facts : Calories 453.5, Fat 28.3, SaturatedFat 14.8, Cholesterol 222.1, Sodium 320.3, Carbohydrate 9.2, Fiber 1.5, Sugar 4.2, Protein 40.2

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