Come Dine With Me Australia

Leonie's second Main, Series 3 Come Dine with Me Australia.


  • ¼ tsp bay leaves, crushed

  • 75 g butter

  • 4 cardamom pods

  • 1 kg chicken breasts

  • 1 ½ tsp chilli powder

  • 2 tbsp coriander, freshly chopped

  • 1 tbsp corn oil

  • 4 tbsp cream

  • 1 tsp Garam Marsala powder

  • 2 Garlic cloves crushed

  • 1 tsp ginger, grated

  • 50g ground cashews

  • ¼ tsp ground cinnamon

  • ¼ teaspoon ground cloves

  • 2 onions

  • 1¼ tsp salt

  • 400g canned tomatoes

  • 150 ml natural, thick yoghurt


  • 1.

    Place all dry spices, garlic, ginger, salt, tomatoes, ground cashews, and yoghurt into a bowl, and blend.

  • 2.

    Put the chicken in a large bowl and pour the yoghurt blend over the top and set aside.

  • 3.

    Melt butter and oil in the wok or pan.

  • 4.

    Add sliced onions and fry for approximately 3 minutes.

  • 5.

    Add the chicken mix, and stir fry for 10 minutes.

  • 6.

    Stir in half the coriander, keep stirring, then add the cream.

  • 7.

    Bring to the boil.

  • 8.

    Indian butter chicken is garnished with remaining fresh chopped coriander.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 639kj
  • Fat Total 44g
  • Saturated Fat 17g
  • Protein 46g
  • Carbohydrate 15g
  • Sugar 6g
  • Sodium 724mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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