Garam Masala Butter Chicken
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.
Ingredients
8 serv.- chicken thigh fillets↗1 1⁄2 kg
halved
- garlic cloves↗4
crushed
- garam masala↗2 teaspoons
- coriander2 teaspoons
- cumin↗2 teaspoons
- chili powder↗1⁄2 teaspoon
- sweet paprika↗2 teaspoons
- plain yogurt↗1⁄2 cup
- butter↗80 g
chopped
- white vinegar↗2 tablespoons
- tomato paste↗2 tablespoons
- tomato puree↗1
(410 g)
- chicken stock↗3⁄4 cup
- cardamom pods↗5
bruised
- cinnamon stick↗1
- ml cream↗300
- cup cilantro, chopped↗1⁄3
Step-by-step instructions
- 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.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App