Buttery chicken curry

    1 hour 25 min

    A rich and authentic chicken curry that rivals even the best takeaway.


    Geneve, Switzerland
    31 people made this

    Serves: 8 

    • 150g butter
    • 4 to 5 onions, grated
    • 5 cloves garlic, grated
    • 1 (2.5cm) piece root ginger, grated
    • 1 tsp chilli powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • salt to taste
    • 2 large tomatoes, chopped
    • 250g natural yoghurt
    • 1 whole chicken, cut into pieces and skin removed
    • 1/2 tsp garam masala

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. In a large frying pan or casserole, heat the butter over medium heat. Saute the grated onion until golden brown. Add the garlic, ginger and spices and cook till fragrant. Add the chicken, increase heat to medium high, and cook till the chicken takes colour.
    2. Add tomatoes and yoghurt. Simmer for 2 to 3 minutes.
    3. Add approximately 500ml water (enough to cover), and bring to the boil. Cook over high heat till chicken becomes tender and is coming off of the bone. Reduce heat to a simmer and cook for a further 7 minutes. (IF water is reducing too quickly, partially cover the chicken.)
    4. Just before serving, stir in the garam masala. Serve with naan, rice or chapati.

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    Reviews in English (6)


    Used different ingredients. Fresh coriander instead of dried One teaspoon of asafoetida One teaspoon of paprika One teaspoon of turmeric Canned tomatoes instead of fresh (the juice adds to it) No cumin  -  02 May 2010


    Something else. after I had fried the onions and added garlic, ginger and spices I transferred to a slow cooker, added diced chicken and cooked on low for 5 hours... this worked really well...and was DELICIOUS!  -  05 Aug 2010


    I LOVED this recipe. I am English and cooked this dish for my boyfriends 'very blunt and to the point' pakistani family. They absolutely loved it and said it did not taste like it was made by an english person. I replaced the ground coriander with plenty of fresh coriander, used a teaspoon of asafoetida, used canned tomatoes instead of fresh and did not include cumin. I also put in a spoon each of paprika and turmeric. Because of the changes I made I am not going to give the recipe 5 stars but overall it gave me a great starting point. thanks! x  -  02 May 2010