Butter Chicken curry

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Tender pieces of chicken marinated in yogurt and cashew nuts in a mild Indian curry sauce


500 g chicken breast, cut into pieces
1 cm piece of ginger, finely chopped
1 tablespoon garam masala spice
3 tablespoons of Greek yogurt
75 gr cashew nuts
1 large onion
2 cloves of garlic
400 gr tomato cubes
150 ml whipped cream
pinch cardamom powder
pinch cinnamon
1 teaspoon paprika powder
pinch salt and pepper
Butter for baking
Rice, cucumber, coriander and naan bread to serve
food processor


Grind the cashew nuts very fine in a food processor and add to the chicken pieces. Add garam masala spices, ginger and yogurt and toss together. Let marinate covered in the fridge (preferably 2 hours but not necessary).
butter chicken 01
butter chicken 01

butter chicken 01

butter chicken 01

Chop the onion and garlic finely and sauté in a pan with a little butter. Add the chicken and the yogurt marinade and fry for about 8 minutes. Then add the diced tomatoes and stir well. Add the whipped cream. Season the butter chicken curry with cardamom, cinnamon, paprika, salt and pepper. Let it simmer for 10 minutes.

Meanwhile, prepare the rice and grill the naan bread. Finely chop the cucumber and place in a bowl. Serve the rice with the butter chicken curry, coriander, naan bread and fresh cucumber.

Source: Leukerecepten by leukerecepten-nl.
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