The quick and easy Butter chicken Curry recipe.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut 1.5 kg of chicken breast into cubes or bite-sized pieces.

In a bowl, add the chicken cubes and mix in 1 heap cup of full fat yogurt.

Add 2 teaspoons of garlic and mix thoroughly until combined.

Cover the bowl with cling wrap and marinate for at least 30 minutes or overnight.

Heat 2 tablespoons of olive oil in a pan over medium heat.

Add 60-70 grams of pure butter and let it melt.

Add 1 teaspoon of salt, 1 teaspoon of fennel seeds, a few curry leaves, and 1 tablespoon of ginger to the pan.

Stir in 1 heap tablespoon of paprika and 2 tablespoons of masala.

Add 2 tablespoons of tomato paste and stir to combine, cooking the spices for a few minutes.

Lower the heat and add the marinated chicken to the pan, stirring to combine.

Cook the chicken for about 8 to 10 minutes, stirring occasionally.

Add 2 cups of fresh cream and stir well, cooking for another 5 to 6 minutes.

Check the chicken for doneness by cutting a piece to ensure it's white all the way through.

Add about 1 teaspoon of lemon juice and some fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens