Photo of Indian butter chicken by WW

Indian butter chicken

Points® value
Total Time
1 hr 5 min
15 min
50 min
This classic curry is packed full of flavour thanks to a variety of storecupboard spices, fresh herbs and warming ginger.


0% fat natural Greek yogurt

130 g

Garam Masala

2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level


1 teaspoon(s)

Lemon Juice, Fresh

15 ml

Chicken breast, skinless, raw

650 g, diced

Low Fat Spread

30 g


1 large, finely sliced

Root Ginger

1 tablespoon(s), grated


3 clove(s), crushed

Tinned Tomatoes

1 can(s), large, chopped

Tomato Purèe

2 tablespoon(s), level

Chilli Powder

¼ teaspoon(s), level

Vegetable Oil

2 teaspoon(s)

Coriander, fresh

2 tablespoon(s), roughly chopped, plus extra to serve

Mini naan

4 individual, warmed to pack instructions, to serve


  1. Combine half the yogurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes.
  2. Meanwhile, melt the low-fat spread in a large pan set over a low heat. Add the onion and cook for 15 minutes until slightly caramelised. Add the ginger and garlic and cook for a further minute, then stir through the tomatoes, tomato purée, remaining garam masala and chilli powder. Add 300ml water and simmer for 20 minutes until thickened.
  3. Heat the oil in a large pan set over a medium heat. Add the marinated chicken and fry for 5-6 minutes until browned; you may need to do this in batches. Transfer the chicken to the pan with the curry sauce, cover and simmer for 10 minutes. Stir through the remaining yogurt and the coriander.
  4. Scatter over the extra coriander leaves and serve the butter chicken with the mini naan breads on the side.


Prefer rice to naan? Serve with ½ pouch microwave basmati rice per person.