You can’t go wrong when there’s butter chicken on the menu! This recipe was created by Seemagetsbaked and it’s absolutely delicious. Now, I’m not a curry expert hence me relying on those who are, and Seema knows what she’s doing. Check out the recipe video below and you’ll get a good idea of what you’re in for.

You can easily use paneer to switch this into a vegetarian option so either way give it a try, 10/10 guys!

Butter Chicken Curry

  • Difficulty: Easy
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Ingredients

  • 800g chicken thigh, cut into bite-sized pieces
  • For the marinade:
  • 200g plain full-fat yoghurt
  • 4 cloves garlic
  • 2 tsp lemon juice
  • 5 cm knob of ginger
  • 1-2 green chillies
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 1 tsp salt
  • For the curry:
  • 4 tbsp ghee (or 3 tbsp butter + 1 tbsp oil)
  • 1 large onion, slice
  • 1 star anise
  • 1 cinnamon stick
  • 3-4 cloves
  • ½ tsp cumin seeds
  • 2 tbsps garlic, minced or finely grated
  • 1 tbsp ginger, minced or finely grated
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 400g crushed canned tomatoes
  • 2 tsp red chilli powder (adjust to your taste preference)
  • 2 ½ tsp salt (or to taste)
  • 250ml double cream
  • 2 tbsp kasoori methi (dried fenugreek leaves)
  • Coriander (optional as garnish)

Directions

  1. Preheat the grill to the hottest setting.
  2. Mix all the marinade ingredients to coat the chicken.
  3. Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
  4. Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
  5. Once the cumin seeds start to sizzle, add the onions.
  6. Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
  7. Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
  8. Add the crushed tomatoes and cook for 20—30 minutes on low heat.
  9. Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
  10. Taste and adjust seasoning if necessary.
  11. Garnish with coriander and serve with rice and fresh naan.