STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Butter Chicken

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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.”
1hr 10mins

Ingredients Nutrition


  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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