Butter Chicken Tikka Curry

Butter Chicken Tikka Curry

Butter Chicken Tikka Curry

🕐Prep Time: 10 Minutes
🕒Total Time: 30 Minutes
🍴Servings: 4


  • 3 chicken breasts
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 1tsp coriander seed
  • 1tsp paprika
  • 1tsp cumin seed
  • 1tsp dried coriander
  • 1/2 tsp fenugreek
  • 1/2tsp cinnamon
  • 1 can (14 oz. each) diced tomatoes
  • 1 tbsp tomato paste
  • 100 ml double cream
  • 50g butter (plus a tablespoon extra for sauté)
  • Pinch of chilli powder (or more if you like it spicy!)
  • Salt and pepper to taste


  • You can mix the spices with yogurt and marinade the chicken for up to 24 hours before hand if you have time.
  • Then grill or roast the chicken and add to the sauce once cooked.
  • Note: if you choose this option you will need to double the amount of spices listed above for you to gave enough for the marinade and sauce.
  • Add fresh coriander at they end for a fresh taste to the dish.

💡Helpful hint:

  • Measure out all the dry spices into a small dish so you can pour them all in without the hassle of your mix burning whilst cooking.


  1. If you are Marinading your chicken in advance see optional instruction above.
  2. If you are going for the quick option- Cook your chicken through a method of your choice – roast, grill or fry. Once cooked dice the chicken so it is ready to add to the sauce.
  3. Whilst the chicken us cooking – Add butter to a large flat pan and melt on a medium to high heat.
  4. Add diced onion and sauté. As it becomes translucent (approx 5 mins) add garlic and ginger and stir for 1-2 minutes.
  5. Add all dry spices to the onion mix as well as the tomato paste and stir for 5-8 minutes.
  6. Once the fragrance comes through and the colours go slightly darker add the tomatoes and cook for a further 10-15 minutes.
  7. Add the cream.
  8. Blend the mixture with a blender or hand mixer and return to the heat.
  9. Add the chicken
  10. Season and add spice to taste. Add any spice you might need for your taste.
  11. Add the butter and cook for a further 5 minutes. It will take on a silky looking colour which is what you are looking for.
  12. Serve with cauliflower rice or on its own.

Nutrition content:

  • Calories: 343
  • Fat: 25.9g
  • Protein: 20.5g
  • Carbohydrate: 7.1g
  • Fibre: 2.1g
  • Net carb: 5g




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