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Easy butter chicken

Make this all-time favourite curry at home with this quick and tasty recipe. It's easy and low in fat so extra good for your family.
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 3 tablespoons tandoori paste (see Notes below)
  • 500 grams chicken breast, cut into cubes
  • 1 can chopped tomatoes
  • ½ cup liquid chicken stock (or ½ teaspoon chicken stock powder mixed into ½ cup hot water)
  • 1 can chickpeas, drained
  • ½ cup natural (plain) yoghurt
  • 1 tablespoon lemon juice
  1. 1. Heat the oil over a medium heat in a non-stick frying pan.
  2. 2. Add the onion and cook until soft.
  3. 3. Stir in the tandoori paste and cook for two minutes.
  4. 4. Add the chicken and stir. Cook for another two minutes until it starts to brown.
  5. 5. Add the chopped tomatoes and chicken stock. Bring to a simmer (gentle boil) and leave to cook for 10 minutes.
  6. 6. Stir in the chickpeas and simmer for another five minutes.
  7. 7. Remove from the heat. Stir in the yoghurt and lemon juice.
  8. 8. Serve with rice.
If you don't have tandoori paste, you can make your own spice mixture by combining 1 tsp cinnamon, 1 tsp tumeric, 2 tsp paprika, 1 tsp ground cumin, 1 tsp curry powder and 1/4 tsp chilli powder. Stir together and use in step 3 instead of tandoori paste. If your family likes their butter chicken extra spicy, add more of these spices.