Home-made Butter Chicken Curry - easy to follow recipe to try

Published Saturday, Aug 23 2014, 11:40 BST  |  By  |  Add comment
You can't beat a classic curry, but instead of heading to your local takeaway for a weekend indulgence, why not just make your own? This recipe for classic butter chicken curry is just amazing.

Home-made always taste better than the stuff you buy, plus it's a cheaper option. Using an array of exciting spices, the creamy taste of this sauce goes perfectly with tender chunks of chicken. Serve with naan bread for a gorgeous Bank Holiday feast!

Butter chicken curry

© Kerrygold


  • For the marinade:
  • 100ml/3½fl oz plain yoghurt
  • 1 lime, juice only
  • 1 clove garlic, crushed
  • 2.5cm/1in piece fresh root ginger, grated
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon garam masala
  • Pinch cayenne pepper
  • Pinch salt
  • For the chicken:
  • 4 x 150g/5½oz chicken breasts
  • 25g/1oz Kerrygold unsalted butter, melted
  • ½ lemon
  • For the sauce:
  • 100g/3½oz Kerrygold unsalted butter
  • 1 onion – finely chopped
  • 2.5cm/1in piece fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 100g/3½oz tomato purée
  • 1 small red chilli – seeds removed and finely chopped
  • Pinch chilli powder
  • 200ml/7fl oz double cream
  • Salt and freshly ground black pepper
  • To serve:
  • Handful fresh coriander
  • Naan bread
  • Basmati rice


1 For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.

2 When the chicken has marinated, preheat the grill to it's highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown. Baste the chicken breasts with the butter and a little lemon juice.

3 Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through. Cut the chicken into chunks.

4 Heat the butter in a frying pan over a medium heat and fry the onion until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.

5 Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken to the sauce. Season, to taste, with salt and freshly ground black pepper.

6 To serve, place the butter chicken onto serving plates and drizzle over the sauce. Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the naan bread.

Click here for more recipes using butter.

Love curry? Check out these..
Lentil & Spinach Thai Curry
Brazilian Fish Curry
Coconut Chicken Curry
Tiger Prawn & Ginger Tawa Masala Curry Recipe

Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!

Love spicy food? Check out our gallery of lipsmacking recipes!