Butter Chicken Curry

Warm yourself up on a chilly winter night with this flavourful butter chicken curry!

Butter chicken

Butter Chicken

Serves: 1


  • - 100g chicken breast, roughly chopped
  • - ½ Tsp olive oil
  • - 1/4 onion, finely sliced
  • - 1 garlic clove, crushed
  • - 1 Tsp ginger, freshly grated
  • - 1/2 Tsp cumin
  • - 1/2 Tsp garam marsala
  • - ½ Tsp cardamom
  • - 1/4 Tsp chilli flakes 
  • - 1/2 Tsp cinnamon quill 
  • - 1 Tbsp finely chopped coriander (stalk and leaves)
  • - 200g tinned tomatoes 
  • - 20mL thickened cream 
  • - 50g cooked basmati rice 


  1. Heat a large non-stick frying pan on medium and add ¼ tsp olive oil.
  2. Add chicken and onion and brown for a couple of minutes.
  3. Remove mixture from the pan and set aside.
  4. Reduce heat to low and add the garlic, ginger, cumin, garam masala, cardamom, chilli, cinnamon and coriander.
  5. Cook for 1-2 minutes before returning chicken to the pan, along with the tomatoes. 
  6. Increase the heat and bring to the boil.
  7. Reduce heat and simmer for 10 minutes before adding your cream. 
  8. Heat through and serve on rice garnished with coriander leaves.

If you make this recipe, share and tag me and my team @madalingiorgetta and @workitwithmg so that we can share it with the rest of our #WORKITWOMEN!

The recipe is was made in collaboration with @pinch_dash_glug and can also be found in the Work It with MG App, which you can sign up to for a 7 day free trial by CLICKING HERE!

Love Maddy xx