Midweek Butter Chicken Curry

Easy Midweek Butter Chicken

Chicken Curry, is such a staple meal in so many households, always a good solution to when you are lost to what to make. There are so many version of chicken curry available, and when I make a proper Butter Chicken I do premarinate then grill or bbq the tandoori chicken. . But sometimes time and forward planning is not always on your side, this is perfect recipe for satisfying that craving and making midweek.

A cheats version that still is packed with flavour, you can up the spice game to your own levels with another green chilli and serve with roti, paratha, naan or basmati rice.

In addition to my normal spices, I also use a premade blend for butter chicken, which I find just adds the final touch to this, it contains a blend of spices to really pack a punch.

The sauce could easily be adapted to use paneer, tofu, mushrooms or quorn instead as a vegetarian alternative.


1 tbsp oil
2 tbsp butter 
2 tsp cumin seeds
1 tsp crushed black pepper
6 cloves of garlic crushed
1 large onion whizzed up 
2 inch ginger grated up
1 tbsp tomato purée
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder 
1 tsp coriander powder
1 tsp Kashmiri red chilli powder 
2 tsp butter chicken masala
3 fresh tomatoes
1 cup of water
1 tbsp dried methi 
2 tbsp double cream
1/4 cup chopped coriander


1. Add in oil and butter and heat for 2 minutes.

2. Add in cumin seeds and black pepper, cook out for 2 minutes.

3. Add in garlic and cook until golden brown.
4. Add in onions and cook until a deep brown colour and caramelized.

5. Add in all spices and tomato puree.

6. Cook out spices for 2 minutes and then added in fresh tomatoes.

7. Cook tomatoes out until the oil begins to separate from the mixture.

8.Allow mixture to cool for 5 minutes before adding to a food processor and blending until smooth.

9. Add back to the pan along with the cubed chicken.

10. Add in water and crumble dried methi.

11. Simmer for 20 minutes until chicken is cooked through.

12. Pour over double cream and add chopped coriander to serve.