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Butter chicken curry

Find RSPCA Assured Chicken at Your Favourite Supermarket

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.


This curry is not too spicy, so ideal for all the family. Serve with rice, naan and a spoonful of fruity mango chutney. 

  • 500g RSPCA Assured skinless, boneless chicken thighs cut into four pieces
  • 1 tsp ground turmeric
  • 4cm fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • Juice of half a lemon
  • ½ tsp salt
  • 35g butter
  • 1 tbsp oil
  • 1 onion, thinly sliced
  • 3 tbsp butter chicken paste, makhani or other medium curry paste
  • 1 tbsp tomato purée
  • 227g chopped tomatoes
  • 3 tbsp ground almonds
  • 150ml full-fat natural yoghurt
  • 150ml chicken stock
  • 100g green beans
  • Handful of coriander leaves
  • Basmati rice and naan bread, to serve
  • Place the chicken in a plastic bag and add the turmeric, ginger, garlic, lemon juice and ½ tsp of salt.
  • Shake the bag until the chicken is covered.
  • Heat the butter and oil in a large pan then cook the onion for eight to 10 minutes until softened and starting to colour.
  • Add the curry paste and tomato purée and cook for three minutes. Add the chopped tomatoes and chicken and cook for seven minutes.
  • Mix the almonds and 100ml of the yoghurt in a bowl then stir into the pan and cook for two to three minutes.
  • Add the stock and green beans, simmer gently for 10 minutes.  
  • Make sure the chicken is thoroughly cooked, remove from the heat and scatter over the coriander.
  • Serve with the remaining yoghurt, basmati rice and naan bread.

Vegetarian alternative

  • Replace the chicken with 500g of Quorn pieces.
  • Replace the chicken stock with vegetable stock.
  • Patak's butter chicken spice paste is vegetarian.
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