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Pat's Butter Chicken

A creamy, buttery and comforting curry.
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 8


  • Large pot


  • 3-4 chicken breasts, cubed You can also use 6-8 deboned chicken thighs or 1 can of chickpeas for a vegetarian version
  • 1/4 cup salted butter
  • 8 cloves garlic, minced
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 1/4 cup ginger, freshly grated or minced
  • 473 ml heavy cream
  • 1 lg yellow onion, diced
  • 156 ml tomato paste
  • 796 ml tomato sauce
  • 2-3 jalapenos, diced Control the spice level by removing jalapeno seeds for less of a kick or omit the seeds entirely for no kick at all. Personally, I like mine to have a bit of a kick so I generally add 3 diced jalapenos and the seeds of 1.5 jalapenos.


  • Combine the cumin, coriander and salt in a small bowl, set aside.
  • *Cube chicken breasts into bite sized pieces. In a large pot, melt 2 tbsp of butter on medium high heat and add in chicken. Use half of the spice mix on the chicken and cook chicken pieces for approximately 2 mins on each side until lightly browned. Remove chicken from the pot.
  • Add remaining butter and onion to the pot. Cook for about 2 mins, until onion begins to become translucent. Add remaining spice mixture, garlic, ginger and jalapenos. Sauté until vegetables are cooked, about 4 minutes. Return chicken to the pot.
  • Stir in tomato paste and tomato sauce until well combined.
  • Add the cream and bring to a boil. Immediately turn down to simmer and let the curry simmer for at least 1 hour, preferably 2 hours to let the flavours develop.
  • Serve over basmati rice and/or naan.

For a vegetarian version:

  • *Add the can of chickpeas a minute after adding the remaining spice mixture, garlic, ginger and jalapenos to the pot.


It is absolutely key that you let this curry simmer for a minimum of 1 hour, but for best results simmer for 2 hours. 
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Keyword butter, chicken, curry