Creamy butter chicken curry

Prep time; 20 mins
Marinade time; 4-24 hours
Cooking time; 20 mins
Total time; 40 mins + marinate time


Chicken and marinade

500g chicken breast, cubed
¼ cup yoghurt
½ lemon
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon tandoori masala
1½ teaspoon chicken bouillon powder
Salt and pepper to taste


1 tablespoon olive oil
2 tablespoons butter
1 medium onion
2 fresh tomatoes
1 teaspoon garlic
1 teaspoon ginger
2 chiles
½ teaspoon coriander
½ teaspoon cumin
I teaspoon curry powder
½ teaspoon smoked paprika
1 teaspoon chicken bouillon powder
½ cup  tomato paste
¾ cup whipping cream
½ cup coconut cream
Chopped cilantro, to garnish (optional)


For chicken and sauce

Wash, dry and cut chicken into bite-size cubes; mince garlic; grate ginger; squeeze lemon

In a large bowl, add chicken and all the marinade ingredients. Mix well

Cover the bowl; refrigerate for at least 4 hours or better overnight

For the sauce

Put fresh tomato and onion into a food processor to make a paste

On a greased frying pan over medium heat, spread out the marinated chicken. Cook it for 30 seconds to one minute on each side to keep the marinate on the meat. Transfer chicken onto a plate

In the same skillet over medium heat, melt the butter. Add the garlic and chiles, cook for about a minute

Add tomato-onion puree, tomato paste and all the dry ingredients

Cover with a lid, cook until tomatoes are well cooked

Add coconut milk whipping cream

Place the chicken to the sauce

Cover with a lid and let it cook in a low heat for 5 minutes

Add cilantro, remove from heat

Serve as desired


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