Butter Chicken Curry Recipe

Cooking made easy with one of our Food Processors & Choppersbutter-chicken-curry-chicken-.png


1kg chicken breast
800g tomato passata
500ml double cream
375ml water
113g butter
100g ghee
30g ginger
2 white onions
6 tbsp olive oil
5 garlic cloves
3 tbsp tomato puree
2 Bird’s Eye chillies
2 red chillies
2 tbsp garam masala
3 tbsp turmeric
2 tbsp dried coriander
2 tbsp chilli powder
2 tbsp cumin
1 tbsp fenugreek
salt & pepper to taste


Step 1: Dice 2 onions and add the onions, ginger, Bird’s Eye chillies, red chillies, garlic cloves, and olive oil to a food processor and blend into a paste
Step 2: Melt the ghee in a large wok and stir in the blended spice paste
Step 3: Add the Garam masala, turmeric, dried coriander, chilli powder, cumin and tomato puree to the pan and stir the mixture together
Step 4: Add 375ml of water and stir, then add the tomato passata and fenugreek, stir and leave to simmer for 1 hour on a low heat
Step 5: Add the chicken breast and leave to simmer for another 15 minutes until the chicken is cooked
Step 6: Add the butter, double cream, and salt and pepper to taste and stir together until the butter has melted
Step 7: Serve with rice and drizzle with double cream before serving