zoom Karen Burns-Booth's butter chicken curry

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    Karen Burns-Booth's butter chicken curry

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    Karen Burns-Booth's butter chicken curry

    Karen Burns-Booth is the food blogger behind Lavender And Lovage 

    • Gluten Free
    • Preparation time: 10 minutes + marinating
    • Cooking time: 30 minutes
    • Total time: 40 minutes + marinating

    Serves: 4


    125ml Waitrose Duchy Organic Low Fat Natural Yogurt
    3 cloves Waitrose Duchy Organic Garlic, crushed
    2.5cm piece fresh ginger, peeled and grated
    2 tsp organic ground cumin
    2 tsp organic ground coriander
    ½ tsp garam masala
    ½ tsp organic turmeric
    ¼ tsp chilli powder
    4 Waitrose Duchy Organic Free Range British Chicken Breast Fillets, cut into chunks (about 600g)
    25g Waitrose Duchy Organic English Salted Butter
    1 Waitrose Duchy Organic Onion, diced
    4 tbsp Waitrose Duchy Organic Tomato Purée
    125ml organic chicken stock
    125ml organic double cream
    Fresh coriander, to garnish


    1. Mix the yogurt, garlic, ginger and spices together in a large bowl. Add the chicken and stir to coat. Cover and leave to marinate in the fridge for at least 2-3 hours, or preferably overnight.

    2. Melt the butter in a large saucepan over a medium heat, and sauté the onion for 5 minutes until soft. Add the chicken and marinade to the pan and continue to cook for 4-5 minutes, until the chicken starts to become opaque.

    3. Add the tomato purée and stock to the pan. Cover and simmer for 12-15 minutes, until the sauce has thickened slightly and the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

    4. Stir in the cream and simmer for a further 5 minutes then season. Scatter over the coriander sprigs and serve with basmati rice or naan bread, if desired.  

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