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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

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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.
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.

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