Butter Chicken Curry with Greek Yoghurt

35 mins active prep time, 4 servings

Here's a quick and simple butter chicken curry that will only take around half an hour to prepare and cook.


  • 1 1/2 cup white rice
  • 60g butter
  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1kg chicken thigh fillets, quartered
  • 4 cloves of garlic, crushed
  • 1 tbsp fresh coriander, finely chopped plus extra to serve
  • 3 tsp garam masala
  • 1 1/2 cup passata
  • 1/2 cup cream
  • 1/2 cup greek yoghurt, plus extra to serve


1. Cook rice: Bring a large saucepan of water to the boil. Add rice and cook for 8-10 minutes. Drain. Set aside and keep warm.

2. Cook onion and chicken: Heat the butter and olive oil in a large frying pan, over medium to high heat. Add the onion and cook for 5 minutes. Add the chicken thighs to the pan, and brown for 4-5 minutes.

3. Add herbs and spices: Add garlic, chilli flakes, cumin, coriander and garam masala to pan. Stir to coat chicken with spices. Cook for 2 minutes.

4. Add passata and cream then simmer: Add passata and cream to the pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 minutes until chicken is cooked through.

5. Stir in greek yoghurt: Take off the heat and stir through Greek yoghurt.

6. Serve: Serve butter chicken on a bed of rice, and top with extra greek yoghurt and a sprinkle of coriander leaves.

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