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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Dice 3 large chicken breasts and add 4 tbsp of tandoori masala, 3 tbsp yoghurt, and combine. Either move to the next step immediately or you can leave this covered in the fridge upto 24 hours before frying and cooking
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For
4
M
I
3
large
Chicken breast
4
tbsp
Tandoori masala
3
tbsp
Yoghurt
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Allan B
10 hours ago
I’ve made this again tonight, it’s my favourite recipe of yours.
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Simon C
4 days ago
Really tasty and authentic
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PETER A
7 days ago
I've been cooking butter chicken for a few years. Which means I've tweaked it quite a bit. Hopefully, I do like this recipe and easier to follow than my tweaks.
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Nisha
6 days ago
Looks great!
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A
Ally S
8 days ago
This is an amazing curry!!! A family favourite now thanks to Nishas amazing teaching!! Thankyou so much!! We always have perfect rice to!!! ♥️
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I
Ian K
19 days ago
I did this for the the extended family and everyone loved it.
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T
Tom R
20 days ago
Cooked this today - better than my local Indian restaurant, amazing, authentic,super easy and delicious. Thumbs up from my whole family .
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Jackie G
20 days ago
I need to make this!! Looks great 👍🏻
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Paul B
a month ago
Beautiful and with loads of packed flavours
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Tracey R
a month ago
First thing I made after joining. I remembered what Nisha said about the frozen ginger and garlic cubes and bought some from our local Asian shop. Absolutely delicious meal. So keen to eat totally forgot to take a photo! Xx
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Nisha
a month ago
brilliant! So glad you find the shortcuts useful
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Pete B
a month ago
This was very nice. I probably didn’t put enough butter in and was very generous with the spices which gave it an extra spicy kick. Every recipe I’ve tried has been excellent. The korma is probably my favourite.
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Nisha
a month ago
how wonderful Pete
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Jake
a month ago
Where is the mother butter version from your hard back recipe book? Has ground cardamom and ground fenugreek and greek yogurt? 🤤
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Nisha
a month ago
there are many versions of butter chicken- 30 min Mowgli also has a simple one and the Curry Bible a restaurant style
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Nisha
a month ago
there are many versions of butter chicken- 30 min Mowgli also has a simple one and the Curry Bible a restaurant style
Like
Reply
Cancel
Jake
a month ago
Thanks for your reply. I have the hard back street food book and I absolutely love that version of your butter chicken. I plan on pre ordering 2 of the curry bible next week 👀 (one for mt mums birthday). I will check your other versions of butter chicken out 💚
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Louise L
a month ago
I made this on Easter Sunday as part of a curry feast for the family. Marinaded the chicken overnight. It was exceptionally good!
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Nisha
a month ago
Bravo!!
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Nichola W
2 months ago
Could you use chicken thighs instead?
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Nisha
2 months ago
absolutley
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Sue C
2 months ago
This was a tasty one!
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S
stephen forrest f
3 months ago
heloo evrybody . could i ask if i replace chicken with brasing staek will this stiill work ok , thanks .
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Nisha
3 months ago
yes but I would braise the steak before in stock and only cook into the sauce as. you would for the chicken-this is not a long cook sauce base
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K
Kerrie L
3 months ago
Made it again since! OMEGEEEE! The BEST! (Also much tastier a day or so old!) 10/10!!! Lady Langlois x
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Nisha
3 months ago
result indeed so proud of you!
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R
Ruth B
3 months ago
Made Butter Chicken and the easy dhal recipe for tomorrow. Both are so delicious and great recipes easy to follow. My first since hoping your curry club. Can’t wait to try more recipes. Thank you 😍❤️
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Nisha
3 months ago
what a triumph and well done- keep me posted on your next successes
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V
Victoria N
3 months ago
Wowser! This is sooooooo good!
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Nisha
3 months ago
you are so good!
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Carmy C
3 months ago
Absolutely delicious! My teenage son has said I MUST make it again 🥰
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Nisha
3 months ago
The ultimate endorsement!
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E
Evelyn H
3 months ago
Forgot to take a pic 🤦🏻♀️ but this was gorgeous. Would serve it to guests without any reservation!
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Nisha
3 months ago
amazing!!!
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S
Sam R
3 months ago
Cooked this tonight with the famous panic point Rice.....Tasted amazing, Never thought I would ever be able to cook Restaurant quality food....Nisha you are a genius.
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Nisha
3 months ago
YOU are!
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G
Gary T
4 months ago
Hi Nisha, i don't have fenugreek leaves, so can i use fenugreek powder instead, but do i need to alter the amount i use so i don't ruin the flavour of the curry? Cheers :)
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Rob N
3 months ago
Powder is made from the seeds ratger than leaves, they have a completely different taste.
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G
Gary T
3 months ago
Thanks. I made the curry this evening with the tiniest amount of the powder and it was stunning. Thank you Nisha for the fab recipe!
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Nisha
3 months ago
Gary powder works in lieu of leaves if you must so do persevere and enjoy!
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Show more comments
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Dice 3 large chicken breasts and add 4 tbsp of tandoori masala, 3 tbsp yoghurt, and combine. Either move to the next step immediately or you can leave this covered in the fridge upto 24 hours before frying and cooking
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
3
large
Chicken breast
4
tbsp
Tandoori masala
3
tbsp
Yoghurt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Allan B
10 hours ago
I’ve made this again tonight, it’s my favourite recipe of yours.
Like
Reply
Cancel
S
Simon C
4 days ago
Really tasty and authentic
Like
Reply
Cancel
PETER A
7 days ago
I've been cooking butter chicken for a few years. Which means I've tweaked it quite a bit. Hopefully, I do like this recipe and easier to follow than my tweaks.
Like
Reply
Cancel
Nisha
6 days ago
Looks great!
Like
Reply
Cancel
A
Ally S
8 days ago
This is an amazing curry!!! A family favourite now thanks to Nishas amazing teaching!! Thankyou so much!! We always have perfect rice to!!! ♥️
Like
Reply
Cancel
I
Ian K
19 days ago
I did this for the the extended family and everyone loved it.
Like
Reply
Cancel
T
Tom R
20 days ago
Cooked this today - better than my local Indian restaurant, amazing, authentic,super easy and delicious. Thumbs up from my whole family .
Like
Reply
Cancel
Jackie G
20 days ago
I need to make this!! Looks great 👍🏻
Like
Reply
Cancel
Paul B
a month ago
Beautiful and with loads of packed flavours
Like
Reply
Cancel
Tracey R
a month ago
First thing I made after joining. I remembered what Nisha said about the frozen ginger and garlic cubes and bought some from our local Asian shop. Absolutely delicious meal. So keen to eat totally forgot to take a photo! Xx
Like
Reply
Cancel
Nisha
a month ago
brilliant! So glad you find the shortcuts useful
Like
Reply
Cancel
P
Pete B
a month ago
This was very nice. I probably didn’t put enough butter in and was very generous with the spices which gave it an extra spicy kick. Every recipe I’ve tried has been excellent. The korma is probably my favourite.
Like
Reply
Cancel
Nisha
a month ago
how wonderful Pete
Like
Reply
Cancel
Jake
a month ago
Where is the mother butter version from your hard back recipe book? Has ground cardamom and ground fenugreek and greek yogurt? 🤤
Like
Reply
Cancel
Nisha
a month ago
there are many versions of butter chicken- 30 min Mowgli also has a simple one and the Curry Bible a restaurant style
Like
Reply
Cancel
Nisha
a month ago
there are many versions of butter chicken- 30 min Mowgli also has a simple one and the Curry Bible a restaurant style
Like
Reply
Cancel
Jake
a month ago
Thanks for your reply. I have the hard back street food book and I absolutely love that version of your butter chicken. I plan on pre ordering 2 of the curry bible next week 👀 (one for mt mums birthday). I will check your other versions of butter chicken out 💚
Like
Reply
Cancel
Louise L
a month ago
I made this on Easter Sunday as part of a curry feast for the family. Marinaded the chicken overnight. It was exceptionally good!
Like
Reply
Cancel
Nisha
a month ago
Bravo!!
Like
Reply
Cancel
N
Nichola W
2 months ago
Could you use chicken thighs instead?
Like
Reply
Cancel
Nisha
2 months ago
absolutley
Like
Reply
Cancel
Sue C
2 months ago
This was a tasty one!
Like
Reply
Cancel
S
stephen forrest f
3 months ago
heloo evrybody . could i ask if i replace chicken with brasing staek will this stiill work ok , thanks .
Like
Reply
Cancel
Nisha
3 months ago
yes but I would braise the steak before in stock and only cook into the sauce as. you would for the chicken-this is not a long cook sauce base
Like
Reply
Cancel
K
Kerrie L
3 months ago
Made it again since! OMEGEEEE! The BEST! (Also much tastier a day or so old!) 10/10!!! Lady Langlois x
Like
Reply
Cancel
Nisha
3 months ago
result indeed so proud of you!
Like
Reply
Cancel
R
Ruth B
3 months ago
Made Butter Chicken and the easy dhal recipe for tomorrow. Both are so delicious and great recipes easy to follow. My first since hoping your curry club. Can’t wait to try more recipes. Thank you 😍❤️
Like
Reply
Cancel
Nisha
3 months ago
what a triumph and well done- keep me posted on your next successes
Like
Reply
Cancel
V
Victoria N
3 months ago
Wowser! This is sooooooo good!
Like
Reply
Cancel
Nisha
3 months ago
you are so good!
Like
Reply
Cancel
C
Carmy C
3 months ago
Absolutely delicious! My teenage son has said I MUST make it again 🥰
Like
Reply
Cancel
Nisha
3 months ago
The ultimate endorsement!
Like
Reply
Cancel
E
Evelyn H
3 months ago
Forgot to take a pic 🤦🏻♀️ but this was gorgeous. Would serve it to guests without any reservation!
Like
Reply
Cancel
Nisha
3 months ago
amazing!!!
Like
Reply
Cancel
S
Sam R
3 months ago
Cooked this tonight with the famous panic point Rice.....Tasted amazing, Never thought I would ever be able to cook Restaurant quality food....Nisha you are a genius.
Like
Reply
Cancel
Nisha
3 months ago
YOU are!
Like
Reply
Cancel
G
Gary T
4 months ago
Hi Nisha, i don't have fenugreek leaves, so can i use fenugreek powder instead, but do i need to alter the amount i use so i don't ruin the flavour of the curry? Cheers :)
Like
Reply
Cancel
Rob N
3 months ago
Powder is made from the seeds ratger than leaves, they have a completely different taste.
Like
Reply
Cancel
G
Gary T
3 months ago
Thanks. I made the curry this evening with the tiniest amount of the powder and it was stunning. Thank you Nisha for the fab recipe!
Like
Reply
Cancel
Nisha
3 months ago
Gary powder works in lieu of leaves if you must so do persevere and enjoy!
Like
Reply
Cancel
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