Name: Classic butter chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon chilli powder; 500 gram chicken breast, sliced into thick strips; 1 tablespoon butter or oil; 1 onion, peeled and chopped; 1 clove garlic, crushed; 1 tablespoon grated fresh ginger; 1/4 cup tomato paste; 1 cup water; 1 teaspoon garam masala; 1/2 cup cream

Classic butter chicken curry

For an incredibly comforting and flavoursome weeknight meal, try this easy classic butter chicken curry recipe. Serve with steamed rice and poppadoms for a warming meal the whole family will love

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

This recipe first appeared in Food magazine.

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Ingredients

2 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon chilli powder

500 gram chicken breast, sliced into thick strips

1 tablespoon butter or oil

1 onion, peeled and chopped

1 clove garlic, crushed

1 tablespoon grated fresh ginger

1/4 cup tomato paste

1 cup water

1 teaspoon garam masala

1/2 cup cream

Method

1.Combine the ground coriander, paprika, cumin, salt, cinnamon and chilli in a bowl. Add the chicken strips and toss to coat them evenly.

2.Heat the butter or oil in a non-stick frypan over a medium heat. Add the chicken strips and cook them for 3-4 minutes, or until they are browned. Remove the chicken from the pan and set it aside.

3.Reduce the heat to medium-low, add the onion, garlic and ginger and cook them for 2 minutes.

4.Return the chicken to the pan with the tomato paste and water. Bring to the boil then simmer for 5-7 minutes, or until the chicken is cooked through.

5.Stir in the garam masala and the cream and simmer for a further 2 minutes.

6.Serve the chicken with rice, poppadoms and a cucumber, chilli and coriander salad.

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Ingredients

Method

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