Servings: five to six.
This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne.
Make Ahead Tips
You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Then sprinkle with the garam masala and a little ground cumin, cover, and let sit for a few minutes to let the aroma infuse the curry. Transfer to a serving dish and sprinkle with the chopped cilantro.
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My kids asked for butter chicken, found this recipe and it was an instant hit.
Have done this many times, do it by the book, take your time with the onions, add a bit of personal heat at the end if required, everyone loves it , has become a favourite of friends iv3 passed it onto. Just a lovely ,tasty, home made curry, Enjoy
Very good as is but I felt it needed an additional main ingredient so I added a can of chickpeas and that made the dish complete for me.
This was terrific, like the heat, no too hot but a nice heat, a keeper.
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