So if you’ve followed me for a while lovelies, you’ll know I have a full on LOVE of Indian Food – and especially a creamy curry

Butter Chicken is up there with my Ultimate dinner, and there’s just something about that creamy sauce and fluffy Basmati Rice that hits different


Recipe serves 4 – 485 Calories each

500g Chicken Breast, diced
4 Tbsp Tandoori Spice mix (I used )
3 Garlic cloves, crushed
1 Onion, finely chopped
1-2 Green Chillis, finely chopped
1 tbsp Olive oil
2 Cardamom pods
1 Cinnamon stick
1 tsp Chilli powder
2 x 400g tins chopped tomatoes
25g butter
150ml double cream (I used )

Put the chicken in a small mixing bowl. Add 2 tbsp of the tandoori masala spice mix and 1 of the garlic cloves. Stir well, cover and set aside in the fridge to marinate for 1 hour ideally, or 15 minute would be okay too!

Add the remaining crushed garlic, onion and green chillies to a pan with the olive oil and fry over a medium heat for 2 minutes.

Add the cardamom pods and cinnamon and continue to cook for 2 minutes, or until the onions are golden brown.

Add the remaining tandoori masala spice mix and chilli powder to taste and cook for 1 minute before adding the chopped tomatoes to the pan. Simmer over a low heat for 10 minutes.

While the sauce is cooking, add the chicken pieces to a baking tray and bake in the Oven at 180c for about 15 minutes.

Once the Chicken is cooked, add it to your sauce and then remove the pan from the heat.

Allow it to stand for 5 minutes before adding the double cream (or you could use Yoghurt for lower cals) and mix until smooth – then enjoy!

Serve with Basmati Rice and dive in head first! Let me know if you try it lovelies

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