Butter chicken


This is the best homemade curry I have ever made and my boyfriend agrees.

Serves 2

2 chicken breasts, cut into three bits

First marinade:

  • Juice of 1 lime
  • 1/2 tsp chilli powder

Second marinade:

  • 25ml yogurt
  • 25ml double cream
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin


  • 20g butter
  • 3 tsp finely chopped garlic
  • 3 tsp finely chopped ginger
  • 200g tomato passata
  • 1/4 tsp chilli powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp garam masala
  • 1/2 tsp desiccated coconut
  • 1 tbsp peanut butter
  • 1/4 tsp caster sugar
  • 20ml double cream

Mix the lime juice, chilli powder and 1/2 tsp salt for the first marinade. Add the chicken pieces, then cover and transfer to the fridge to marinate for 1 hour.


Mix all the ingredients for the second marinade and coat the chicken. Leave in the fridge overnight.

Preheat oven to 240C. Thread the chicken onto metal skewers and suspend on a roasting tin. Roast for 20 minutes.


While the chicken is cooking, melt the butter in a large saucepan. Add the garlic and ginger and fry for 1 minute. Stir in the passata and bring to a simmer for 5 minutes. Add all the spices, coconut, 1/2 tsp salt and 50ml water. Simmer for 10 minutes.


Stir in the peanut butter followed by the chicken and 50ml water. Simmer for 10 minutes. Stir in the sugar and cream and cook for a further 2 minutes. Serve with rice.


2 Comments Add yours

  1. Michelle says:


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