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–+ servings
Top down shot of plate with curry and rice

Butter Chicken Curry

Julia Frey of Vikalinka
This homemade creamy butter chicken curry tastes exactly like in your local takeout but much cheaper!
5 from 19 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 3 hours 40 minutes
Course Dinner
Cuisine Indian
Servings 4 people
Calories 346 kcal

Ingredients
  

  • 450 g /1 lbs chicken breasts cubed
  • 4 tbsp tandoori masala spice mix
  • 250 ml /1 cup natural yogurt plain
  • 2 tbsp ghee or vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger paste or grated ginger
  • 1 tsp coriander
  • ½ tsp turmeric
  • 2 tbsp tomato paste
  • 125 ml / ½ cup water
  • 125 ml / ½ cup whipping cream/double cream
  • 1 tbsp fresh cilantro chopped

Instructions
 

  • In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Marinade for at least 3 hours or overnight. 
  • In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes. 
  • Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered. 
  • Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency. Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.) 
  • Serve with fresh cilantro and basmati rice. 

Video

Nutrition

Calories: 346kcalCarbohydrates: 8gProtein: 27gFat: 21gSaturated Fat: 12gCholesterol: 136mgSodium: 289mgPotassium: 667mgSugar: 5gVitamin A: 830IUVitamin C: 7mgCalcium: 112mgIron: 0.9mg
Keyword butter chicken, chicken curry, Indian curry
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