Butter Chicken Curry Kit Recipe (With Video)

When it comes to British Indian takeaway, Butter Chicken is the undisputed star of the menu. Known for its rich, creamy sauce and tender pieces of chicken, this iconic dish is beloved for its irresistible combination of flavours. Whether you’re a fan of fiery curries or prefer something milder, butter chicken hits the sweet spot, offering a luscious, mildly spiced experience that has won over curry lovers across the UK.

In British Indian takeaway culture, butter chicken is often the go-to dish for both curry aficionados and first-time curry eaters alike. Its smooth, luxurious sauce makes it a perfect choice for mopping up with a warm naan bread. It’s mild enough for those who shy away from heat, yet still full of depth for those who crave authentic Indian spices.

The Butter Chicken Curry Kit will allow you to create a restaurant quality dish at home that focusses on convenience but doesn’t compromise on quality.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• Cream can be substituted like for like with a dairy free cream alternative.
• Do not use any less oil than advised in the recipe and do no use lower calorie alternatives like fry light. Doing either of these will mean the spices will burn, taste bitter and completely ruin the dish.
• If you prefer a drier curry, use slightly less stock.
• Suitable for freezer storage for up to 6 months.

Butter Chicken Curry Kit Recipe

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Prep Time 5 mins

Cook Time 17 mins

Servings 3

Ingredients

  

• 15-20 cooked chicken beef, lamb or paneer pieces
• 2 tbsp vegetable oil
• 1 cinnamon stick
• 1 tbsp ghee or unsalted butter
• 300 ml chicken or vegetable stock
• 300 g passata
• 150 ml single cream
• Bunch of fresh coriander

Instructions

 

• Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
  
• Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
  
• Add 2 tbsp vegetable oil and a stick of cinnamon into the pan on a medium-low heat and cook for 2 minutes – this will infuse the oil. Then remove.
  
• Add the mix and cook for 3 minutes, stirring frequently.
  
• Add 300ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
  
• Add 300g of passata, 1 tbsp of ghee or unsalted butter and cook on a medium heat for 5 minutes, cover, stirring occasionally.
  
• Add cooked meat or paneer (chicken tikka is best), and 150ml of single cream, cover and cook on a low heat for 4 minutes, stirring frequently until the sauce thickens.
  
• Serve with a chopped coriander and cream swirl garnish.
  

Video