Butter chicken curry

Butter chicken curry 1

I love curry. But I L.O.V.E chicken curry. And this butter chicken curry is right up there with my other super favourite chicken and butternut curry with peanut butter. This one is more of a classic, though, with loads of garam masala, turmeric and garlic. The stuff that dreams are made of! 🙂 This one is a winner for the whole family (no chilies), no matter what the season.

Butter chicken curry 2


4 chicken breasts, cubed

1 tablespoon lemon juice

2 onions, chopped

4 teaspoons garlic

3 tablespoons garam masala

2 teaspoons paprika

1 teaspoon cinnamon

1 teaspoon turmeric

1 can cherry tomatoes

1 tablespoon butter

200 ml Greek yogurt


  1. Marinate the chicken in the lemon juice, 2 teaspoons of garlic and 1 tablespoon garam masala for about 12 hours.
  2. Fry the onions and 2 teaspoons of garlic in a splash of olive oil. Add 2 tablespoons of garam masala, the paprika, cinnamon and turmeric and fry for another 2 minutes or so.
  3. Add the cherry tomatoes, butter and yogurt and bring to a boil. Simmer for 5 minutes and take off the heat to cool.
  4. Blitz the butter masala mix in a blender and pour back into the pot.
  5. Add the marinated chicken and cook for about half an hour at a medium heat, stirring regularly. Simmer for an hour.
  6. Serve with jasmine rice and fresh coriander.

6 thoughts on “Butter chicken curry

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