Simple Butter Chicken Recipe

Simple Butter Chicken Recipe

A simple butter chicken curry recipe modified for two from Josh Weissman’s YouTube Channel

Original Recipe →



  • 160g full-fat yogurt
  • 10g garam masala
  • 10g kosher salt
  • 2 Chicken Breasts


  • 30g vegetable oil
  • 1 white onion
  • 2-inch knob of ginger
  • 6 cloves of sliced garlic
  • 8g paprika
  • 9g ground cumin
  • 14g garam masala
  • 10g turmeric powder *optional
  • 400g can of crushed tomatoes
  • 160ml water
  • 240ml heavy cream
  • 28g unsalted butter
  • Salt and pepper to taste

  • Rice + Corriander


  1. Mix the yoghurt, garam masala and salt in a bowl
  2. Chop the chicken into 1 inch piece and place and coat in the marinade bowl.
  3. Leave to rest covered in cling film for 30 minutes+ (up to overnight)

The Curry

  1. In a non stick pan heat some vegetable oil over medium / high heat
  2. Add the chicken to pan to sear - cook it quickly, but not all the way through (yet)
  3. Remove the chicken from the pan and leave to rest for a minute.
  4. Dice the onion and finely dice the ginger and add to the pan
  5. Add the 6 cloves of sliced garlic
  6. Add water to the pot if necessary to get the fond off the bottom.
  7. Cook for 3 minutes until vegetables or soft.
  8. Add all the spices to the mix. Cumin (9g), Garam Masala (14g), Paprika (8g), Tumeric (10g) and cook for a further 2 minutes.
  9. Add the can of tomatoes, then add the water
  10. Let it simmer for 5-8 minutes until it’s reduced by 30%
  11. Add the chicken back to the pan - let it simmer for another 3-5 minutes
  12. Add the 250ml of cream.
  13. Turn off the heat and add the 28g butter - keep the curry moving to helpemulsify the butter correctly.

Meanwhile cook the rice and serve together.

All the items are prepped