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Butter chicken curry


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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