Recipes
Indian Butter Chicken Recipe
Ingredients
150ml natural yogurt
50 gram ground almonds
1 1/2 teaspoon chili powder
1/4 teaspoon crushed bay leaves (tej patta)
1/4 teaspoon ground cloves (lavang)
1/4 teaspoon ground cinnamon (dalchini)
1 teaspoon garam masala
4 green cardamom (elaichi) pods
1 teaspoon ginger (adrak)pulp
1 teaspoon garlic (lasoon)pulp
400 gram can tomatoes
1 1/4 teaspoon salt
1 kilogram chicken, skinned, boned and cubed
75 gram butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream
1 1/2 teaspoon chili powder
1/4 teaspoon crushed bay leaves (tej patta)
1/4 teaspoon ground cloves (lavang)
1/4 teaspoon ground cinnamon (dalchini)
1 teaspoon garam masala
4 green cardamom (elaichi) pods
1 teaspoon ginger (adrak)pulp
1 teaspoon garlic (lasoon)pulp
400 gram can tomatoes
1 1/4 teaspoon salt
1 kilogram chicken, skinned, boned and cubed
75 gram butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream
Method of preparation
- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
- Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.
- Melt together the butter and oil in a medium frying pan, wok or frying pan.
- Add the onions and fry for about 3 minutes.
- Add the chicken mixture and stir-fry for about 7 to 10 minutes.
- Stir in about half of the coriander (dhania)and mix well.
- Pour over the cream and stir in well. Bring to the boil.
- Garnish the Indian butter chicken with the remaining chopped coriander (dhania)to serve the chicken curry.

