This perfect butter chicken recipe from Julio Castellano, will have you wanting more.
For chicken marinade: Mix yoghurt, lemon juice, ground coriander, cayenne, turmeric, garam masala, chilli, cumin, garlic and ginger in a bowl then add the diced chicken and mix together well. Cover and refrigerate for at least 2 hours if you can it is better to marinate overnight.
Melt the 75 grams of butter in large saucepan over medium heat. Add the onion, bay leaf and cardamom and cook until it begins to soften about three minutes. Turn down to a low heat then add the chicken and all its marinate and cook for 5 minutes. Add the tomato puree and stock and then simmer for 10 minutes. Add in the cream and yoghurt and cook out for another 10 minutes until the sauce is nice and thick. Season to taste with salt and pepper.
Meanwhile cook the Basmati or other rice of your choice to have serve with it.
Serve on a bed of rice and garnish with fresh coriander. Enjoy.
Nutritional analysis per serving (5 servings)
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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