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PREP 2 hours 10 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

Marinade ingredients
  • 1 tbsp Korma paste
  • 1 tbsp piece of ginger grated
  • 4 cloves garlic minced
  • 1 tsp turmeric
  • 100 ml natural yoghurt
  • 2 tbsps lemon juice
  • 500 g chicken thighs, boned, skinned and diced
Curry Sauce
  • 50 g unsalted butter
  • 1 tbsp oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 large green chilli finely diced or to taste
  • 1 tbsp piece of ginger grated
  • 2 tbsps Korma paste
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 400 g tin chopped tomatoes
  • 300 ml chicken stock
  • 50 ml natural yoghurt

Click here to pre-order my new book

Butter Chicken Curry

Butter Chicken Curry

Don't be scared of the slightly longer list of ingredients, most are replicated throughout the recipe. this delicious and creamy curry will tick all of the boxes with the family.

  1. Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 2-3 minutes per side until golden then set aside.
  2. Melt the butter and oil then fry the onion, garlic, chilli and ginger for 10 minutes over a low / medium heat. Add the korma paste and spices then cook for a further 3 minutes, pour in the tomatoes and stock then bring up to a simmer. Add the chicken back into the sauce then cover and cook for 30 minutes, stir in the yoghurt before serving.
  3. Garnish with some fresh coriander and serve with rice and naan bread.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

More from this chef...
Butter Chicken Curry

Butter Chicken Curry

Don't be scared of the slightly longer list of ingredients, most are replicated throughout the recipe. this delicious and creamy curry will tick all of the boxes with the family.

PREP 2 hours 10 minutes
TOTAL 3 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Marinade ingredients
  • 1 tbsp Korma paste
  • 1 tbsp piece of ginger grated
  • 4 cloves garlic minced
  • 1 tsp turmeric
  • 100 ml natural yoghurt
  • 2 tbsps lemon juice
  • 500 g chicken thighs, boned, skinned and diced
Curry Sauce
  • 50 g unsalted butter
  • 1 tbsp oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 large green chilli finely diced or to taste
  • 1 tbsp piece of ginger grated
  • 2 tbsps Korma paste
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 400 g tin chopped tomatoes
  • 300 ml chicken stock
  • 50 ml natural yoghurt
  1. Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 2-3 minutes per side until golden then set aside.
  2. Melt the butter and oil then fry the onion, garlic, chilli and ginger for 10 minutes over a low / medium heat. Add the korma paste and spices then cook for a further 3 minutes, pour in the tomatoes and stock then bring up to a simmer. Add the chicken back into the sauce then cover and cook for 30 minutes, stir in the yoghurt before serving.
  3. Garnish with some fresh coriander and serve with rice and naan bread.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

More from this chef...