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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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:
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.
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