Butter Chicken Curry Recipe

Butter chicken is an Australian favourite. This mild and creamy curry hails from the Punjabi region of India and is known as Murgh Makhani.

Spice Rating: 3/10 Medium

Prep: 10 mins

Cook: 20 mins

Serves: 2

Print Recipe


1 Tbsp Ghee or Oil

1 Medium Onion (Finely Chopped)

1 Tsp Chopped Garlic

1 Tsp Chopped or Grated Ginger

2 Tbsp Freshly Chopped Tomato (or canned chopped tomatoes)

1 Tbsp Tomato Paste

2 Tbsp Butter Chicken Spice Mix

40 grams Unsalted Butter

2 Tbsp Ground Almonds (Almond Meal)

200g Diced Chicken (Breast or Thigh)

150ml Water (more if needed)

75ml Thickened Cream

1Tsp Raw Sugar (optional)

Salt To Taste



1. Heat the oil on a medium heat until hot

2. Add onion and cook until soft

3. Add garlic and ginger and cook for 1 minute on medium heat (do not burn)

4. Add tomatoes, tomato paste and spice mix and cook for 1 minute on medium heat

5. Add chicken and a splash of water and cook until sealed

6. Add butter, ground almonds, sugar (optional) and cook for 2 minutes

7. Add balance of water

8. Bring to the boil, add lid, turn down heat and simmer until meat is tender

9. Add fresh tomato and remove the lid for the last 15mins to thicken sauce if needed

10. Taste and season with salt


Serve with chopped fresh coriander and basmati rice





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