For more dishes like this, take your pick of our favourite curry recipes – they are so easy to prepare but full of punchy flavours.
Ingredients
Method
Dry-fry the nuts in a small frying pan, stirring, until nearly brown. Add garam masala, coriander and chilli; continue stirring until the nuts are browned lightly.
Blend or process nut mixture with garlic, ginger, vinegar, paste and half the yoghurt until the mixture forms a paste. Transfer to a large bowl; stir in remaining yoghurt and chicken. Cover and refrigerate for 3 hours or overnight.
Melt butter in a large saucepan; cook onion, cinnamon and cardamom, stirring, until onion is browned lightly. Add the chicken mixture; cook, stirring, for 10 minutes.
Stir the paprika, purée and stock into the chicken mixture, then simmer, uncovered, for 45 minutes, stirring occasionally.
Discard cinnamon and cardamom. Add cream; simmer, uncovered, for 5 minutes.
This is a great pie filling, too. Add 2 chopped large cooked potatoes and 100g baby spinach leaves to the butter chicken. Spoon the filling into a deep pie dish and top with a sheet of puff pastry. Brush with beaten egg, pierce two air holes into the top, and bake in a 220°C oven for 25 minutes, or until the pastry is golden.
Note
