One of the most popular Indian curries, aromatic chicken pieces in an incredible creamy curry sauce, quick and easy to make at home. Delicious comfort food!

Substitute chicken for tofu, butter for oil and cream for a tin of coconut cream for a vegan version.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


Ingredients in bold available at Spice Bazaar.

Pack of chicken breasts (about 6-700g) cut into cubes
1 tbsp Garlic and ginger paste
3-4 Heaped tbsp Butter chicken spices (adjust depending on how spicy you prefer)
1 onion finely chopped
2tbsp butter
1 tbsp oil
1 Tin of tomatoes
1 tbsp tomato paste
250ml cream
Fresh coriander to serve


  1. Marinade the chicken in spices and ginger garlic for about an hour, longer if possible.
  2. Sauté onion in butter and oil until soft.
  3. Add chicken and tomato paste to the pot and sauté for about 5 minutes.
  4. Add tin of tomatoes, reduce heat and simmer with lid on for about 30 minutes until chicken is tender. Stir regularly to prevent burning.
  5. Remove from heat and add cream.
  6. Serve with basmati rice and/or roti or naan with a handful of rinsed, de-stemmed and chopped coriander.