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Recipe: Butter Chicken Curry, rated 3.8/5 | Gourmandize UK Ireland


Super yummy traditional butter chicken!

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Find this recipe for Butter Chicken Curry, rated 3.8/5 by 21 members and passionate cooks. Discover this recipe and many more butter chicken curry recipes at

Rate this recipe 4.8/5 (50 Votes)


  • 800g boneless and skinless chicken thighs
  • cut into 3-4cm pieces
  • 2 garlic cloves
  • peeled and finely crushed
  • 2cm ginger
  • peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 1½ tsp lemon juice
  • 75ml natural yoghurt
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1-2 tbsp vegetable oil
  • for brushing
  • Sauce
  • 1½ tbsp ghee or melted unsalted butter
  • 2 garlic cloves
  • peeled and finely crushed
  • 2cm ginger
  • peeled and finely chopped
  • 1 cardamom pod
  • seeds lightly crushed
  • 2 cloves 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp hot chilli powder
  • or to taste
  • 275ml tomato purée
  • 1 tbsp lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1 tbsp chopped coriander
  • to garnish


Level of difficulty Average
Cost Average budget


Step 1

Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

Preheat the oven to 180C/fan 160C/gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and cook for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes, until just cooked through.

For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so, then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes, until they give off a lovely aroma. Stir in the tomato purée and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

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My favourite curry to make! Thanks for leaving this recipe!

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