Accessibility Tools

Thursday, June 01, 2023
Butter chicken curry.

This is my Butter Chicken Curry recipe. It is lovely & if you try it once you will make it again.

Butter Chicken Curry.


  • 2 tablespoons butter.
  • 2 tablespoons vegetable oil or olive oil.
  • 4 large, skinless chicken breasts cut into bite-size bits.
  • 1 onion, diced.
  • 3 minced garlic cloves.
  • 2 teaspoons mild curry powder.
  • 1 tablespoon of mild curry paste.
  • 2 teaspoons tandoori masala powder.
  • 1 teaspoon garam masala powder.
  • 1 teaspoon of cardamom powder.
  • 200g tomato puree.
  • 1 x 400ml tin of coconut milk.
  • 200g natural yoghurt.
  • salt & pepper to taste.


  1. Heat the butter & oil in a large frying pan (I used my wok) over medium heat.
  2. Stir in the chicken, onion & garlic.
  3. Cook & stir until the onion is translucent (about 10 minutes).
  4. Stir in the curry powder, curry paste, tandoori masala powder, garam masala powder, cardamom powder & tomato puree. Cook for a further 10 minutes.
  5. Pour into the slow cooker & add the coconut milk & the yoghurt, stir to combine & season to taste with salt & pepper.
  6. Cook on high for 6 hours. I added a bit of flour to thicken it slightly but this is down to your taste.
  7. Serve with whatever you want. I had it with mashed potato instead of rice & it was lovely.

I really loved this recipe & will definitely be making it regularly after I finish off the portions I have left for the freezer.