Cardamom butter chicken

Easy curry recipe for 4 people, takes only 10 mins; recipe has garlic clove, ginger, green chilli, coriander, ghee, onion, ground cumin, ground fenugreek, chicken breast, clove, cardamom pod, cinnamon stick, tomato, yogurt, double cream and rice.

Cardamom butter chicken

Cardamom butter chicken

Recipe by Chef Soomro Course: Easy curry
Servings

4

servings
Prep time

15 mins

Ingredients

  • Yogurt: 150ml pot yogurt
  • Coriander: small bunch coriander, leaves picked, stalks roughly chopped
  • Garlic Clove: 2 garlic cloves, roughly chopped
  • Chicken Breast: 4 chicken breasts, cut into 2 1/2 cm cubes
  • Onion: 2 onions, sliced
  • Tomato: 400g can tomato
  • Ground Cumin: 2 tsp each turmeric, garam masala and ground cumin
  • Ginger: thumb-sized piece ginger, chopped
  • Ghee: 3 tbsp ghee, or vegetable oil
  • Rice: chapatis and rice, to serve
  • Double Cream: 50ml double cream
  • Clove: 4 cloves
  • Cardamom Pod: 12 cardamom pods, seeds removed
  • Cinnamon Stick: 1 cinnamon stick
  • Green Chilli: 2 green chillies, chopped (leave seeds in if you like it hot)
  • Ground Fenugreek: 1 tsp ground fenugreek

Directions

  1. Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
  2. Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
  3. Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
  4. Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
  5. Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.