Butter Chicken Curry Recipe

Easy butter chicken

  • serves 4
  • Easy

This is sure to become a family favourite! You can use whatever curry paste you have to make this... it’s the combo of butter, almonds and yogurt that magically creates such a rich, creamy sauce


Try this butter chicken curry, then check out our chicken korma, chicken biryani, chicken tikka masala and more chicken curry recipes.



  • skinless chicken breasts 500g, cut into chunks
  • ground turmeric 1 tsp
  • ginger a thumb-sized piece, peeled and grated
  • garlic 2 cloves, crushed
  • lemon 1/2, juiced
  • butter 35g
  • onion 1 large, thinly sliced
  • makhani or other curry paste 3 tbsp
  • tomato purée 1 tbsp
  • ground almonds 2 tbsp
  • full-fat natural yogurt 175ml
  • chicken stock 150ml
  • coriander a handful of leaves
  • basmati rice to serve


  • Step 1

    Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.

  • Step 2

    Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.

Nutritional Information

  • Kcals 346
  • Fat 16.6g
  • Saturates 6.2g
  • Carbs 10.7g
  • Sugars 8.6g
  • Fibre 2.7g
  • Protein 37.1g
  • Salt 1.58g