Indian Butter Chicken


Serves 6
30 Min
50g ground almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
2 medium onions, sliced
2 tbsp fresh coriander, chopped

Other ingredients:
150ml natural yoghurt
400g can tomatoes
1 ¼ tsp salt
1 kg chicken, skinned, boned and cubed
75 g butter
1 tbsp corn oil
4 tbsp cream
  • Mix thoroughly yoghurt, ground almonds, all dry spices, ginger, garlic, tomatoes and salt in a mixing bowl.
  • Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
  • Melt together the butter and oil in a medium dutch oven and add onions and stir fry for about 3 minutes.
  • Add the chicken mixture and stir fry for about 7-10 minutes.
  • Stir in about half of the coriander and mix well.
  • Pour over the cream and stir in well. Bring to a boil.
  • Garnish with the remaining chopped coriander.

Cookware you can use for this recipe
  • TIVOLI® Fontana

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