2 tablespoons peanut oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice


1  Heat a wok until really hot, add 1 Tbsp oil.
2  Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3  Remove to plate.
4  Add extra oil and cook remaining chicken.
5  Remove from wok.
6  Reduce heat and add the butter.
7  When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8  Return chicken to wok and stir to coat with the spices.
9  Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10  Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11  Serve over rice.
12  **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes.Source:     http://www.food.com/recipe/indian-butter-chicken-86753