Dairy Council Northern Ireland

Milk it for all it's worth


Cardamom butter chicken

Serves 4

The cooking challenge

Northern Ireland has become a popular destination for tourists from around the world. Students are invited to plan a two course meal for four visitors using local products to enrich the tourists’ experience of Northern Ireland
Cardamom butter chicken

Mohamid Islam

Young Cook Finalist Recipe

  • Mr Nick McKee
  • Tor Bank School, Belfast
  • Special Education


  • 4 Northern Ireland chicken breasts
  • 2 cloves garlic
  • Small piece fresh ginger, chopped
  • 2 green chillies
  • Small bunch fresh coriander
  • 2tbsp vegetable oil
  • 2 onions, finely chopped
  • 2tsp turmeric
  • 2tsp garam masala
  • 2tsp ground cumin
  • 1tsp ground fenugreek
  • 1 can tomatoes
  • 12 cardamom pods, seeds removed
  • 1 cinnamon stick
  • 150ml Northern Ireland yogurt
  • 50ml Northern Ireland double cream
  • 200g basmati rice


  • To make the curry paste, chop the chillies, garlic cloves, ginger, coriander stems and a pinch of salt then blend together in a food processor
  • Mix together the turmeric, cumin, garam masala and fenugreek. Leave to one side until later. Remove seeds from the cardamom pods.
  • Chop chicken breasts into chunks.
  • Heat two tablespoons of oil in a pan, cook the onion slowly until golden (15 to 20 minutes). Then mix in the curry paste with the onion and cook for 5 minutes.
  • Next add in the spice mix and cook until fragrant. Remove the onion mix from the pan and place in a bowl.
  • Add one tablespoon of oil to a pan and cook the chicken until golden. Tip into a bowl and set aside.
  • Add about 200g of basmati rice to a pan of water, bring to the boil and simmer until soft and fluffy.
  • Return the onion mix to the pan and add cardamom, tinned tomatoes, 400ml of water and a cinnamon stick. Bring to the boil and simmer for 20 minutes or so.
  • Return the chicken to the pan with the sauce and cook until the sauce has thickened and chicken is cooked through. Then stir in the yogurt and cream.
  • Serve with rice.

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