Butter Chilli Chicken Curry


Restaurant Style Butter Chilli Chicken Curry (Murgh Makhani) (serves 4)

Now you know the secret to cooking restaurant style curry at home it's time for me to share with you, my banging Butter Chilli Chicken Curry recipe. The curry Base gravy recipe for this is in my previous video, so make sure to check it out and cook in bulk for when it's needed. Your home-cooked curry will never be the same again.




  • 500g chicken thighs diced
  • Marinade ingredients:
  • 1 tbsp. garam masala
  • ½ tsp. turmeric
  • ½ tsp. salt
  • 1 tbsp. garlic and ginger paste
  • 80ml natural yoghurt

Curry Sauce:

  • 60g ghee or unsalted butter
  • 1 large onion finely diced
  • 1 tbsp. garlic and ginger paste
  • 1 heaped tbsp. garam masala
  • 1 tbsp. dried fenugreek leaves
  • 1 tsp. kashmiri chilli powder
  • 1 tsp. turmeric
  • 1 x 300g portion Curry base gravy (see previous recipe)
  • 2-3 small green chillies split lengthways
  • 300ml water


  1. Pop the chicken in a bowl along with the marinade ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200° for 10 minutes. The chicken will not be cooked through at this point but will finish cooking within the sauce. This is also great to do over the hot coals on the BBQ.
  2. To make the sauce, gently fry the onion, garlic and ginger in a pan along with the ghee and salt and pepper, this will take around 10 minutes. Add in the spices and fenugreek then cook for 2 minutes. Pour in your curry base gravy (see my previous recipe) the charred chicken and some water to loosen the sauce, then simmer over a medium heat for 10 minutes. I like to serve with a final sprinkling of dried fenugreek, basmati rice and a naan.

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