• Prep Time: 10 Minutes
  • Cooking Time: 45 Minutes
  • Serves: 8-10 Servings

Butter chicken curry

  • Recipe Submitted by on

Category: Dinner Party, Chicken, Curries

 Ingredients List

  • ~~~~~~ For the marinade ~~~~~~
  • 2kg Chicken Breasts, cut into bite-sized chunks
  • 200ml Plain yoghurt
  • 2 Red Chillies
  • 2 Bay Leaves
  • ½ teaspoon Groung Cloves
  • ½ teaspoon Ground Cinnamon
  • 2 teaspoons Garam Masala
  • 2 Cardamom Pods
  • Thumb size piece Ginger, grated and chopped roughly
  • 6 Garlic Cloves
  • 2x 400g tins whole peeled tomatoes
  • 1 x 400g tin tomato puree
  • 1 teaspoon Salt
  • 2 teaspoon Sugar
  • 1 tablespoon Vinegar
  • ~~~~~~ For cooking ~~~~~~
  • 3 tablespoons oil/ghee
  • 2 large onions, sliced
  • 4 garlic cloves, thinly sliced
  • 100g butter, cubed


1. In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)

2. Heat the oil in a hot pot and fry the onions until soft and golden.

3. Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.

4. Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.

5. Add the butter and stir through. Season to taste.

6. Serve with Jasmine Rice and Naan Bread.

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