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

Butter Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: