Butter Chicken Curry

Divider line purple

Mix in a little India


Heat Level

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  • 2 tbsp Patak's Butter Chicken Curry Paste
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 250g chicken, diced
  • 1/3 cup of water
  • 3 tbsp of cream


  1. In medium size pan, gently heat oil, butter and chicken. Fry gently until browned.
  2. Add Patak's curry paste and fry for another 2 minutes.
  3. Add water and cream and simmer gently for 15 minutes until cooked. Add more water if necessary.
  4. Garnish with chopped cilantro and serve with hot rice or naan bread.