Fragrant Butter Chicken Curry

Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Originating in Delhi in India, the chicken is cooked to tender perfection, drenched in a rich buttery sauce and soaked in a unique blend of spices.

It’s a delicious alternative to grilled or roast chicken and doesn’t take much more time to prepare. As always, it’s remarkably better than anything you’d be able to buy or order in and it’s quick and easy enough to make at least once a week.

Try it tonight!

Fragrant Butter Chicken Curry

  • Servings: 4
  • Difficulty: easy
  • Print



  • 2 teaspoons chilli powder
  • ¼ teaspoon ground cloves
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 4 green cardamom pods, bruised
  • 4-6 curry leaves

  • Main Ingredients

  • 4 chicken breast fillets, diced
  • ⅔ cup cream or plain yoghurt
  • 2 tablespoons oil
  • -2 tablespoons butter
  • 1 onion, finely chopped
  • 4 fresh tomatoes, diced
  • 1 can (410g) chopped tomatoes
  • ½ teaspoon brown sugar
  • 3 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 3 tablespoons coriander, chopped
  • 50g ground almonds
  • Salt and pepper to taste


  1. Heat oil and butter in a large saucepan over a low heat, add onion and soften
  2. Add garlic, ginger, chilli powder and spices and stir for a minute or two until fragrant
  3. Add tomatoes and sugar and simmer for about 15 minutes
  4. Add diced chicken and simmer on a low heat until cooked through
  5. Stir through cream, seasoning, coriander and ground almonds
  6. Serve with basmati rice and sambals
  7. Keep in mind curry develops more flavour the day after making it, so try make a little more for a light lunch the next day
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