Butter Chicken

Preparation Time 20 minutes
Cooking Time 30-40 minutes
Standing/Marinating Overnight
Serves 10-12 portions
600g Chicken fillets, cut into chunks 1 cup (150g) raw cashew nuts
80 gm Butter 2 tsp garam masala
2 large Brown Onion, chopped 3 tsp. coriander
3cm stick Cinnamon stick 3/4 tsp. chilli powder
4 Green Cardamom pods, bruised 1 tsp. salt
1 tsp. Paprika 6 cloves garlic, chopped
400g can Tomato Puree 1 Tbsp fresh ginger
3/4 cup /180 ml Chicken stock 2 Tbsp white wine vinegar
250ml fresh cream1 1/3 cup (80 g) Tomato paste
250ml Bulgarian/plain Yogurt


  1. Brown lightly the raw cashew nuts and coriander in a small frying pan. Add the chilli powder and Garam Masala and heat for 30 seconds. Remove from heat and set aside.
  2. Blend or process the garlic, ginger, white wine vinegar, tomato paste, salt and yoghurt with the cooked spices until just smooth.
  3. Combine the nut mixture and chicken, cover and refrigerate overnight.
  4. Cook the onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned.
  5. Add the chicken mixture and cook for 10 minutes.
  6. Add the paprika, tomato puree and stock and bring to the boil.
  7. Simmer uncovered for about 10-15 minutes, stirring occasionally, until chicken is cooked through and a little butter can be seen floating on top.
  8. Remove and discard cinnamon and cardamom.
  9. Add cream just before serving and simmer for 5 minutes.
  10. Garnish with fresh coriander and paprika and serve hot.