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Try this butter chicken curry and serve with our pilau rice or naan bread. Also check out our chicken korma, chicken biryani, chicken tikka masala and more chicken curry recipes.

Ingredients

  • 500g skinless chicken breasts, cut into chunks
  • 1 tsp ground turmeric
  • a thumb-sized piece ginger, peeled and grated
  • 2 cloves garlic, crushed
  • ½ lemon, juiced
  • 35g butter
  • 1 large onion, thinly sliced
  • 3 tbsp makhani or other curry paste
  • 1 tbsp tomato purée
  • 2 tbsp ground almonds
  • 175ml full-fat natural yogurt
  • 150ml chicken stock
  • coriander, a handful of leaves
  • basmati rice, to serve

Method

  • 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.

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