Butter chicken curry

Butter chicken curry

Recipe by ElmarieCourse: Lunch, Dinner

I went for a winetasting on Thursday at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is the ultimate – low in fat and delicious.


  • 30 ml oil

  • 1 kg chicken fillet, cubed

  • 20 ml ginger and garlic paste

  • 5 ml turmeric

  • 1 onion

  • 50 g butter

  • 250ml Greek yogurt

  • 250 ml tomato puree

  • 10ml ground coriander

  • 10ml ground cumin

  • 10 ml ground fennel

  • 5 ml cayenne pepper

  • 250 ml cream

  • Fresh coriander


  • Over medium heat, heat the oil and butter in a large non-stick pot. Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
  • In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.
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