Spinning Butter Chicken

Butter chicken

No cookbook would be complete without it – well, that’s what Bishen, my nephew Connor’s cricket mentor says. First cooked under sufferance, this meal has now become one of our family’s top 10 winter favourites. Thanks Bishen!


700 gms skinless chicken thighs, cut into 4 cm pieces
1 onion, sliced finely
8 garlic cloves, chopped
4 tbsp butter
15 cardamom pods (sewn together)
2 tsp curry powder
1 cinnamon stick
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
420 ml can light coconut cream
small tub tomato paste
2 tbsp fresh lemon juice
1 cup plain yogurt

Cooking Instructions

  1. Heat In large inner pot heat butter, add chicken, onion, garlic, garam masala, ginger, curry powder, pepper and cardamom seeds.
  2. Stirring gently till chicken starts to brown.
  3. Add lemon juice, cinnamon stick, tomato paste and coconut milk, bringing pot to boil.
  4. Simmer for 25 minutes with lid on.
  5. Transfer pot to Ecopot, with lid on.
  6. Cooking time 4 hours

HINT … Garnish with fresh coriander.


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