Authentic Butter Chicken Curry

Rich, creamy and full of the flavours of Delhi, the authentic butter chicken curry is a staple of the curry lovers diet. For a super easy meal just add the Kohinoor butter chicken sauce to cooked chicken breast, or follow the recipe bellow for the authentic ‘Delhi’ butter chicken curry experience.

70 minutes

Serves 4





Keep this recipe for later

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For grilled chicken

  • Chicken breast – 2
  • Yoghurt – 50 grams
  • Oil – 1 tablespoon
  • Ginger garlic paste – 20 grams
  • Salt – 5 grams
  • Lemon juice – 10ml
  • Chili powder – 1/4 tablespoon
  • Garam masala – ¼ tablespoon

For sauce

For saffron rice

For side dish

  • Kohinoor Dal Makhani – 1 packet
  • Butter – 10gms
  • Double cream – 20ml
  • For mango chutney and poppadum’s
  • Kohinoor Mango Chutney – 1 bottle
  • Ready fried poppadum’s – 1 packet


Marinate the chicken breast with yoghurt, salt, ginger garlic paste, chili powder, lemon juice, garam masala and oil.

Keep the chicken marinated for at least 4 – 6 hours. To cook the chicken breast, heat 1 tablespoon of oil in a frying pan, pan fry the whole breast and finish off by cooking in the oven for 15 – 20 minutes at 180 degrees centigrade.

For the basmati rice, wash and soak in lukewarm water and keep for ½ hour. Soak the saffron in 5 tablespoons of hot water. Heat oil and butter in a thick bottom pan and add the soaked rice after draining all the water. Lightly sauté, add salt, boiling water, saffron water and allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice. Cover rice with kitchen paper towels, cover with lid and reduce the heat to very slow. Allow to steam for 7 minutes, open and fork the rice to make it fluffy.

Heat the Kohinoor Butter Chicken sauce in a pan adding butter and cream.

Heat the Kohinoor Dal Makhani in a pan adding butter and cream.

Mould the saffron rice in a small teacup and invert on a dinner plate.

Pour the sauce on the plate to make a small puddle, slice the grilled chicken breast and arrange on the sauce, garnish with a sprig of coriander, serve with Kohinoor Dal Makhani, Kohinoor Mango Chutney and poppadum’s.

Enjoy your authentic butter chicken curry.

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