Butter Chicken Curry – Bart Ingredients

Ingredients

• 600g skinless and boneless chicken thigh, cut into bite size pieces
• 175g Greek yogurt
• Thumb sized ginger, grated
• 5 tsp garlic, minced
• 3 tsp Bart Kashmiri chilli powder
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• Juice of 1 lemon
• 2 tsp salt
• 3 tbsp vegetable or sunflower oil
• 5 cardamom pods
• 2 tsp fenugreek seeds
• 5 cloves
• 4 bay leaves
• 2 cloves garlic, minced
• 3 mild green chillies, sliced down the middle
• 2 tsp garam masala
• 2 tbsp tomato puree
• 1 tin chopped tomatoes
• 100ml single cream
• 60g butter, cubed
• 1 tsp honey
• Handful of coriander
• 1 tbsp oil
• 1 small onion, finely chopped
• 1 tbsp Bart Pilau Spice Blend
• 200g basmati rice
• 400ml chicken or vegetable stock