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Butter Chicken Curry


Our Wonderbag Butter Chicken recipe is ridiculously easy to make and the curry sauce in the Wonderbag is just divine! (Serves 6-8)


500 g chicken thighs/chicken fillets, roughly chopped

1/2 cup plain yoghurt

2 tsp each of turmeric, medium hot curry powder, ground coriander, cumin and dried chilli flakes (Don’t throw all the spices together yet; just keep the boxes out and ready, as you need only half of each to start with.)

2 Tbsp butter

2 Tbsp olive oil

2 cloves garlic, chopped

2 tsp grated fresh ginger

1 tsp ground black pepper

1 x 410 g can chopped peeled tomatoes

3 Tbsp ground almonds

100 ml cream/coconut milk

a handful of chopped fresh coriander

salt and freshly ground black pepper to taste


If possible, prep the night before: Place the chicken in a large mixing bowl and coat with the yoghurt, and 1 tsp each of the turmeric, curry powder, coriander, cumin and chilli. Cover with cling film and place in the fridge to rest.

Heat the butter and olive oil in a medium-sized pot over a medium–high heat. Add the garlic, grated ginger, black pepper and remaining spices, and let them ‘marry’ with the oil until fragrant.

Add the chicken mix in a couple of batches so that the pot isn’t overwhelmed. Stir and let it come to a simmer, 3–5 minutes. Add the tomatoes, and ground almonds.

Simmer gently for 5 mins and place in the Wonderbag for 2 hours to continue cooking.

Open the Wonderbag, the colour will change to a delicious rich burnt orange and the meat is really tender. Try not to stir too often, as this can break up the chicken too much.

About 5 minutes before serving, add the cream/coconut milk to the butter chicken and stir gently and add salt and pepper to taste. Transfer to a serving bowl and sprinkle over the fresh coriander.

Serve with basmati rice, naan bread, cous-cous or pitas.


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