Easy Butter Chicken Curry

This easy butter chicken curry is a wonderful way to use up leftover roast chicken for a rich and beautifully tasty midweek meal that’ll have everyone asking for more.

If you’re a fan of rich dishes like this Indian butter chicken, check out our slow & low page for more great ideas and inspiration. Our Chipotle Paste would work just as well in other curries such as chicken tikka masala.

Prep time

30 mins
Cook time

45 mins
Total time

1 hour 15 mins
Ideal for

Dinner
Make it

Mexican
Serves

4

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

2 tbsp. vegetable oil
2 onions, roughly chopped
3 garlic cloves, roughly chopped
2 tsp chipotle chilli paste
2 tbsp. lemon juice
3 tsp garam masala
¼ tsp ground cinnamon
400g (14oz) can of chopped tomatoes
1 tbsp. tomato purée
200ml (7fl oz.) double cream
50g (2oz) butter
1kg (2lb 4oz) leftover roast chicken or roasted chicken thighs, cut into bite-sized chunks
a handful of coriander leaves, roughly chopped
salt and freshly ground black pepper
Perfect Boiled Rice

How to make it

Heat the vegetable oil in a large pan over a low–medium heat. Add the onion, stir and fry for about 15 minutes until completely softened, but not browned.
Reduce the heat slightly, add the garlic and fry for about 3 minutes, stirring regularly to avoid burning.
Add the chipotle chilli paste, lemon juice, garam masala, cinnamon, salt and pepper. Stir well and cook for 5 minutes.
Add the chopped tomatoes, the tomato purée and about 1½ tablespoons of water. Stir and cook for 15 minutes over a medium heat.
Reduce the heat, then stir in the cream and the butter until melted.
Add the leftover chicken (chopped or ripped into bitesized chunks).
Stir well and adjust the seasoning if needed. Continue to cook over a low–medium heat for about 5–10 minutes, or until the chicken is hot throughout (you don’t really want to cook it too much as it will dry out quickly).
Stir in some coriander leaves and serve with rice.