Recipes 2

Creamy Butter Chicken Curry

  • Serves: 5
  • Complexity: easy
  • 0.0/5 rating (0 votes)
Creamy Butter Chicken Curry


  • 250g butter, softened,and cut into cubes
  • 2 large onions,finely chopped
  • 30g garlic,crushed
  • 30g ginger, grated
  • 2x 410g tin tomatoes,chopped
  • 1L Kerrymaid Savoury & Dessert Topping
  • 3 pinches of salt
  • pinch of cayenne pepper
  • 1 tsp. garam masala curry powder
  • 2kg skinless, boneless chicken breast,cut into bite-sized chunks
  • 45 ml vegetable oil
  • 45g Tandoori masala curry powder


  1. Preheat oven to 190°c
  2. Melt a few tablespoons of butter over medium heat. Stir in the onion, garlic and ginger and cook slowly until the onion caramelises to a dark brown
  3. Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomatoes, Kerrymaid Savoury & Dessert Topping, salt, cayenne pepper and garam masala
  4. Bring to a simmer, then reduce heat to medium - low, cover and simmer for 30 minutes, stirring occasionally
  5. Then stir in the caramelised onions
  6. While the sauce is simmering, toss the cubed chicken breast with the vegetable oil until coated, then coat it with the tandoori masala and spread out over a baking sheet
  7. Bake chicken in the preheated oven until no longer pink in the center, for about 15 minutes
  8. Once done, add the chicken to the sauce and simmer for an additional 5 minutes before serving
  9. Serve the curry hot on rice or a starch of your choice

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