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Butter Chicken Curry (Indian Takeaway Style)

Comforting and rich, this Indian takeaway style butter chicken curry recipe is so satisfying.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, butter chicken, butter chicken curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 80 milliliters curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves (methi)
  • pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 80 millilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 100 millilitres condensed cream of tomato soup
  • 80 millilitres curry broth (for the third stage)
  • 1/4 teaspoon beetroot powder
  • 1 1/2 teaspoons ground almonds
  • 1/2 teaspoon caster sugar
  • 75 millilitres water
  • 1 tablespoon single cream
  • 1 teaspoon ghee

To Serve

  • 1 teaspoon salted butter
  • pinch garam masala

Instructions

  • Heat 80 milliliters curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Once the sauce begins to sizzle, add another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add 1 portion cooked chicken for curry dishes, 100 millilitres condensed cream of tomato soup, the remaining 80 millilitres curry broth, 1/4 teaspoon beetroot powder, 1 1/2 teaspoons ground almonds, 1/2 teaspoon caster sugar, 75 millilitres water, 1 tablespoon single cream and 1 teaspoon ghee. Mix well and simmer for 3-4 minutes or until the butter chicken curry sauce is medium thick and bubbling hot.
  • Transfer the butter chicken curry to a serving bowl and finish with 1 teaspoon salted butter, pinch garam masala and a touch more fresh coriander. Serve with your favourite Indian rice and breads.