Easy Butter Chicken Curry

5 from 7 votes

Quick, easy, fragrant, delicious this curry ticks all the boxes. Who needs a take away?

Course Curry, Main Course

Cuisine Indian

Keyword butter chicken, curry

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 608kcal

Put chicken thighs cut into chunks into a bowl and sprinkle with lime juice squeezed out of half a lime. Season with salt and pepper and set aside while you get on with your curry.
Put your onion, garlic cloves, ginger, sugar and chilli powder in the food processor/blender and whizz together until you have almost paste like consistency. You can also chop the onion really finely and grate garlic and ginger using very fine grater if you don't have a food processor.
Heat up half the butter (ghee) in a heavy, cast iron type pan with the lid and add your chicken pieces. Fry them for approx. 5 min until browned (you might want to do it in batches). Take chicken pieces out onto a plate using a slotted spoon.
Melt another half of butter and add your onion mixture. Let it fry for a couple of minutes at which point you add your passata followed by remaining spices (garam masala, cumin and ground coriander) and couple of glugs of water. Give it a good stir and let it come back to simmer.
Add chicken pieces, stir well, cover the pan with the lid and simmer for 10 min. Make sure you check on it and give it a stir/add a bit of water if sauce is getting too thick.
Turn off the heat, adjust the seasoning (salt, pepper) and slowly mix in double cream, mixing at all times as you're adding it. Add the juice of another half a lime, garnish with freshly chopped coriander and enjoy with rice and some naan bread!

Calories per portion of curry (no rice or bread included)
Feel free to adjust the amount of chilli powder to your liking. The amount suggested in this recipe is to suit family with kids.