Cardamom Butter Chicken

Name: Cardamom Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 cardamom pods; 1 tsp. fenugreek seeds; 2 tsp. cumin seeds; 1/2 tsp cayenne pepper; 1 tsp. turmeric; 2 garlic cloves; 2 1/2 cm (1 in) piece fresh root ginger, grated; 1 long cinnamon stick, broken into pieces; 500 g (1lb 2oz) chicken thigh fillets, cut into bite-size pieces; 250 g (9oz) natural yogurt; 2 tbsp. butter, ghee or vegetable oil; 2 onions, finely chopped; 400 g (14oz) tin chopped tomatoes; fresh coriander, optional, to garnish

This chicken curry recipe is so much better than a takeaway!

By The Good Housekeeping Cookery TeamUpdated: 19 February 2020

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This butter chicken recipe is so much better than a takeaway curry. It only takes 15 minutes to prepare although you will need at least 30 minutes for the chicken and the spices to marinate. You'll be rewarded with a flavour packed dish.

You can serve this dish with rice and naan bread.

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

341

Ingredients

8
cardamom pods
1 tsp.
fenugreek seeds
2 tsp.
cumin seeds
1/2 tsp cayenne pepper
1 tsp.
turmeric
2
garlic cloves
2 1/2
cm (1 in) piece fresh root ginger, grated
1
long cinnamon stick, broken into pieces
500 g
(1lb 2oz) chicken thigh fillets, cut into bite-size pieces
250 g
(9oz) natural yogurt
2 Tbsp.
butter, ghee or vegetable oil
2
onions, finely chopped
400 g
(14oz) tin chopped tomatoes
fresh coriander, optional, to garnish

Directions

1. Step 1
  With a pestle and mortar, bash open cardamom pods. Pick out seeds and discard husks. Add fenugreek, cumin, cayenne, turmeric, garlic and ginger to the mortar, and pound to make a rough paste.
2. Step 2
  Scrape the paste into a non-metallic bowl, then add cinnamon, chicken, yogurt and some seasoning. Mix, cover, chill for 30min to 24hr.
3. Step 3
  Heat butter/ghee/oil in a large pan and gently fry onions, stirring occasionally, for 15min, until golden. Add chicken mixture and tomatoes. Bring to the boil, then simmer for 15min until chicken is cooked and sauce thickened. Discard cinnamon and check seasoning. Garnish with coriander, if using, and serve with rice or naan breads.

Freeze ahead

Complete recipe, but don’t garnish with coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.