Butter Chicken Curry

45 mins

4 People



1/2 cup Natural Yoghurt
1 tbsp Lemon Juice
1 tsp Turmeric
2 tsp Garam Masala Powder
1 tsp Chilli Powder
1 tsp Ground Cumin
2 tsp Fresh Ginger, Grated
2 Garlic Cloves, Crushed
4 Chicken Breasts, Chopped
125g Cashews, Roasted
60g Unsalted Butter
1 tbsp Sunflower Oil
1 Onoin, Finely Chopped
1 tsp Ground Cardamom
1 Cinnamon Stick
1 Bay Leaf
2 tsp Sweet Paprika
425g Can Crushed Tomato
150ml Chicken Stock
1 cup Thickened Cream


  1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  4. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
  5. Garnish with cashews, chopped coriander and serve with rice.