Mix the chillies, cinnamon, nutmeg, cloves, garam masala, salt, root ginger, garlic, tomatoes and yoghurt together in a large bowl. Stir the chicken pieces into the yoghurt mixture and let marinate in the refrigerator for 30 to 60 minutes.
Melt the butter in a large frying pan on medium heat and cook the red pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the frying pan. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the centre.
Increase heat to medium high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
I made an account on this website just to warn people to not make this recipe. I followed the recipe exactly and there were a lot of things wrong -
1, It didn't look but a butter chicken dish (I order it a lot both in restaurants and take away)
2, It did not touch like butter chicken
3, Peppers... In this dish? That should have been my warning sign.
4, The sauce was extremely runny and strange.
I'm begging anyone who has never made a curry from scratch before to NOT use this recipe, anyone who has had butter chicken do NOT use this recipe, anyone who has never tried butter chicken before do NOT use this recipe! - 17 Sep 2015
This is the first Indian meal I have cooked from scratch, and it was absolutely delicious. My son, who wouldn't eat a curry if you paid him, tried it, as I said it WASN'T a curry, and both he and hubby cleaned their plates. Very easy to cook. Definitely one to repeat. - 18 Feb 2012