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Butter Chicken Curry From Scratch

Butter Chicken Curry From Scratch

    2 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

This is a really simple but delicious aromatic chicken curry that you can easily make from scratch, and is much tastier than a takeaway! Simon bastes the chicken with butter to keep it deliciously tender as well as adding a small amount of butter to the curry sauce for flavour.  Part of our Daily Brunch with Ocado recipe collection.
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Ingredients

  • 300g chicken breast, trimmed and cut into large pieces
  • 100ml full fat natural yoghurt
  • 1 lime, juiced
  • 1 garlic, 15ml minced for the marinade and 1 clove for the curry
  • 5 cm ginger, 25mm grated for the marinade and 25mm grated for the curry
  • 5g cumin
  • 15g ground coriander
  • 1 pinch paprika
  • 1 lemon, juiced
  • 1 butter, some melted for grilling and 30g for the curry
  • 350g tomatoes
  • 1 birds eye chilli
  • ½ tsp sugar
  • 1 green chilli, chopped
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp fenugreek
  • 75g ground almonds
  • 50ml single cream

Method

Step 1

First make the marinade for the chicken. Mix the yoghurt and other marinade ingredients together. Pour over the chicken and mix well.Cover and chill for at least 2 hours.

Step 2

Grill under a hot grill for 6-8 minutes, turning occasionally. Baste regularly with lemon juice and melted butter.

Step 3

Cook the tomatoes with about 100ml water for 5 minutes over a gentle heat until they break down a little.

Step 4

Add everything else except the butter and cream.

Step 5

Cook for 25 minutes over a medium heat, stirring regularly.

Step 6

Purée the curry sauce, taste and adjust the seasoning if necessary. Add a little water if the sauce is too thick.

Step 7

Stir the chicken into the sauce, followed by the butter and the cream. Cook out for a couple of minutes.

Step 8

Serve the curry with plain boiled rice and garnish with chopped tomatoes, coriander, lime and flaked almonds.

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