Butter Chicken Curry (version 1) Recipe - Serves 4

Butter Chicken Curry (version 1) Recipe

440 calories each serving (638 calories if eating with rice)

Taste Rating = 4     Heat Rating = Mild


350g (12 oz) boneless and skinless chicken breast, cut into bite-sized pieces
1/2 cup (125ml) plain yogurt
1 teaspoon (5ml) fresh ginger root, peeled and crushed
1 teaspoon (5ml) salt
2 tablespoons (30ml) vegetable oil
50g (2 oz) butter
2.5cm (1 inch) stick of cinnamon
6 cloves
6 green cardamoms
1 bay leaf
1/2 cup (125ml) sour cream
1/4 teaspoon (1ml) crushed saffron
1/2 cup (125ml) cream
2 teaspoons (10ml) ground almonds
1/4 teaspoon (1ml) corn starch
1 tablespoon (15ml) water


Mix the yogurt, ginger and salt and then rub into the chicken in a bowl
Cover the bowl and leave in the fridge overnight
Place the chicken in an ovenproof dish and brush with the oil
Bake in a 190C (375F) oven for 40 minutes
Save the liquid, if any
In a saucepan, melt the butter and fry the cinnamon, cloves, cardamoms and bayleaf for 1 minute
Add the sour cream and chicken liquid
Add the crushed saffron and cream
Cover and simmer gently for 5 minutes
Add the chicken pieces
Add the ground almonds
Dissolve the cornstarch in the water and add to the chicken
Let the mixture thicken
Cover and simmer for 4 minutes
Remove from heat
Serve hot

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Recipe submitted on 14 November 2006

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