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Simple Butter Chicken

Our easy butter chicken recipe is sure to be a hit with everyone!
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Servings 4 people



  • 500 g Chicken Thighs (Skinless and Boneless)

For the Marinade

  • 1 Lemon, Juiced
  • 2 tsp Ground Cumin
  • 2 tsp Paprika
  • 2 tsp Hot Chilli Powder
  • 200 g Glenilen Farm Natural Yoghurt

For the Curry

  • 2 tbsp Oil
  • 1 Large Onion, chopped
  • 3 Garlic Cloves, crushed
  • 1 Green Chilli, deseeded and finely chopped
  • 2 tsp Ground Ginger
  • 1 tsp Garam Masala
  • 3 tbsp Tomato Purée
  • 300 ml Chicken Stock

To Serve (Optional)

  • Cooked Basmati Rice
  • Easy Flatbreads
  • Mango Chutney
  • Lime Wedges


  • In a bowl, add the marinade ingredients together and stir until combined.
  • Cut the chicken into bit sized pieces and toss into the marinade until cover completely. Let the marinate for at least 1 hour or overnight in the fridge.
  • In a large, non- stick saucepan, heat the oil over a medium heat and fry off the onion, garlic, green chilli and ginger. Fry for 8-10 minutes until onions are soft and brown.
  • Add the tomato puree and the spices to the pan for 2 minutes until fragrant.
  • Add the chicken stock and marinated chicken to the saucepan and cook for 15 minutes.
  • Add the leftover marinade to the saucepan and let simmer for 8 minutes.
  • Serve with basmati rice, lime wedges and mango chutney and Easy Flatbread.