I’d always been somewhat terrified of making my own curries. The list of ingredients just seems huge and I find this a little intimidating. However, after the success of my easy chicken curry, I decided to start having a go with some different flavours. A lot of curries use similar spices it seems, so once you start you quickly build up a little stock of what you need and can try new things. Butter Chicken has always been one of my favourites and is very child-friendly. I was keen to have a go.
I looked at quite a few Butter Chicken recipes online before I got started. Some of them had ingredients I’d never even heard of, so I skipped those. But then some of the simple recipes didn’t seem to have much to them, some didn’t even include any butter, which seemed odd. So, I’ve made a bit of a mismatch from a few recipes, things I had in, and ingredients I’ve heard of. If you are looking for an authentic Indian butter chicken, this isn’t it. But, if you want an easy family meal that tastes great, it might be worth a try!
- 4 Chicken breasts
- 100ml Greek yogurt
- 1tbsp Lemon juice
- 1tsp Turmeric
- 2tsp Garam Masala
- 1tsp Chilli powder
- 1tsp Cumin
- 0.5tsp Ginger
- 3 Cloves garlic, finely chopped
- Pinch salt and pepper
- Cooking oil
- 1tbsp Sugar
- 100ml Single cream
- 200g Chopped tomatoes
- 1tsp Coriander
- 50g Butter
- 1tbsp Tomato Puree
This list may look giant, but it’s a really simple recipe and creates a great flavour. I serve mine with rice and homemade naan bread.
How To Make Your Butter Chicken Curry
To start with, you need to marinate your chicken. It needs to be left for at least an hour I would say to let the flavours develop. I left mine for about 3 but the longer the better. I think in future I’ll prepare the chicken in the morning so there’s less to do later.
For the marinade, roughly chop the chicken and place in a mixing bowl. I usually put it in a large lidded Tupperware box so I can shake it up. But, this time my bigger box was in use so it went in my plastic mixing bowl.
Add the Greek yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger and garlic and mix together (or shake) well, until the chicken is thoroughly coated. As you’re mixing it turns a deep yellow colour and develops a gorgeous smell. At this point, I knew it was going to be good!
Cover and leave in the fridge until you are ready.
When it’s time to cook, tip the chicken and marinade into a frying pan with a little cooking oil and fry gently for 3-5 minutes until the chicken is browned.
Add the chopped tomatoes. 200g is about half a tin. Stir together well, add a pinch of salt and pepper, tomato puree, butter and the sugar and simmer for 15 minutes.
Next, add the cream and coriander and stir together well. Bring back to a simmer and leave for 5-10 minutes until the sauce has thickened. I love watching the colours change as you stir in the cream. It slowly starts to look like the butter chicken you are used to. Serve as soon as it’s at the desired consistency.
We used flora buttery in our Butter Chicken, as it’s what we had in. It tasted great, but real butter would make the flavour more intense. As another change, if you wanted a spicier butter chicken you could add a little cayenne pepper. This one’s very mild!
Homemade Butter Chicken Curry
- • 4 Chicken breasts
- • 100ml Greek yoghurt
- • 1tbsp Lemon juice
- • 1tsp Turmeric
- • 2tsp Garam Masala
- • 1tsp Chilli powder
- • 1tsp Cumin
- • 0.5tsp Ginger
- • 3 Cloves garlic finely chopped
- • Pinch salt and pepper
- • Cooking oil
- • 1tbsp Sugar
- • 100ml Single cream
- • 200g Chopped tomatoes
- • 1tsp Coriander
- • 50g Butter
- • 1tbsp Tomato Puree
- Roughly chop the chicken breasts and place in a mixing bowl or tub
- Add the yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger and garlic and mix together well
- Cover and place in the fridge for at least one hour
- After this time, fry the chicken and marinade in a little oil for 3-5 minutes until browned
- Add the tomatoes, salt and pepper, sugar, butter and tomato puree and stir well
- Leave to simmer for 15 minutes, stirring regularly
- Add the coriander and cream and stir together well
- Simmer for a 5-10 more minutes until sauce thickens and serve