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Butter Chicken with Lentils


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Rate this recipe 2.9/5 (19 Votes)


  • Marinade:
  • 1.5 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • pinch of cayenne
  • 3 tbsp oil
  • 1.5 lbs chicken pieces
  • Stew:
  • 3/4 C dry green lentils
  • 2 tbsp butter
  • 1.5 tsp curry powder
  • 4-5 cardamom pods
  • 2 large onions
  • 3-4 cloves of garlic
  • 1.5 tbsp fresh ginger
  • 1 can tomatoes (28oz)
  • 3/4 C yogurt
  • 1.5 tsp garam masala
  • 1/4 C cream


Level of difficulty Average
Cost Average budget


Step 1

Mix all marinade ingredients together. Marinade chicken at least 40 minutes (preferably overnight).

Step 2

Cook lentils in 2 C water for 30-40 minutes. Drain.

Step 3

Melt 1 tbsp butter, and brown marinated chicken. Transfer to a plate.

Step 4

Melt remaining butter, and add curry powder and cardamom. Cook 1-2 minutes.

Step 5

Add onion to curry & cardamom mixture and cook 3-4 minutes before adding ginger and garlic.

Step 6

Add tomato, yogurt, cream, garam masala, lentils, and chicken. Simmer for 30 minutes.

Step 7

Serve on bed of basmati rice.


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