Ingredients
-
1 1/2
-
4
-
2
-
2
-
2
-
1/2
-
2
-
1/2
-
80
-
2
-
2
-
1
-
3/4
-
5
-
1
Directions
Garam Masala Butter Chicken, The Australian Women’s Weekly version of this classic curry Can easily be halved Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis I’m not a fan of dark meat so I normally make my butter chicken with breast meat, diced , This is the easiest butter chicken I have prepared and the taste was not compromised, as it was scrumptious Followed the instructions as is, however did not allow the mixture to sit for 3 hours Served it with ‘Recipe #6872’ Thank you for the recipe
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Steps
|
1
Done
|
Combine Chicken, Garlic, Spices and Yoghurt in a Large Bowl, Cover and Refrigerate 3 Hours or Overnight. |
|
2
Done
|
Melt Butter in Large Saucepan or Wok; Cook Chicken Mixture, Stirring, About 10 Minutes or Til Chicken Browns Slightly. |
|
3
Done
|
Add Vinegar, Paste, Puree, Stock, Cardamom and Cinnamon Stick; Bring to a Boil. Reduce Heat and Simmer, Uncovered, About 30 Minutes or Til Chicken Is Cooked Through. |
|
4
Done
|
Add Cream, Stir Until Heated Through; Stir in Cilantro Just Before Serving. |
