Butter Chicken-Style Curry with Tomato and Yogurt

Name: Butter Chicken-Style Curry with Tomato and Yogurt
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 to 6 servings
Cuisine: South Asian-inspired
Ingredients: 700 g boneless chicken thighs, cut into chunks; 150 g plain yoghurt; 1 tbsp lemon juice; 1 tsp ground cumin; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 30 g unsalted butter; 1 whole medium onion, finely diced; 2 whole garlic cloves, minced; 1 tbsp grated fresh ginger; 2 tbsp tomato paste; 400 g tomato passata; 100 ml heavy cream; 1 tbsp honey; 1 tsp fine salt; 2 tbsp chopped coriander

Yoghurt-marinated chicken in a buttery tomato sauce with warming spices.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 20 minMakes 4 to 6 servings

Jump to Recipe

This butter chicken-style curry uses yoghurt-marinated chicken in a spiced tomato and butter sauce. The source title and URL differ, so the recipe name follows the buttery tomato method while retaining the supplied slug. Marinate in the refrigerator, brown the chicken in batches and simmer it in the sauce until fully cooked. A small amount of honey balances the tomatoes; adjust it to taste. Mix yoghurt, lemon juice, cumin, garam masala, turmeric and chilli. Coat chicken, cover and refrigerate 30 minutes or up to overnight. Melt half the butter in a skillet. Brown chicken in batches, then transfer to a plate; it need not be cooked through. Add remaining butter and onion; cook 5 minutes. Stir in garlic, ginger and tomato paste for 1 minute.

Butter Chicken-Style Curry with Tomato and Yogurt

How to tell when it is ready

Garnish with coriander and serve hot.

Tips

Mix yoghurt, lemon juice, cumin, garam masala, turmeric and chilli.
Melt half the butter in a skillet.
Add remaining butter and onion.
Add passata, honey and salt.

Troubleshooting

If sauce is too tangy, add a little honey.
If sauce is too thick, loosen with warm water or stock.

Substitutions

Use coconut cream for a dairy-free variation with suitable plant yoghurt.
Use chicken breast and reduce simmer time as needed.

Variations

Add toasted fenugreek leaves.
Adjust chilli to taste.

Serving suggestions

Serve with basmati rice.
Offer naan or roti.
Add cucumber raita.
Finish with extra coriander.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Storage

Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Food safety

Marinate chicken in the refrigerator and cook it to 74°C (165°F).

Frequently asked questions

Can I make the curry ahead?

Yes. Refrigerate cooled curry up to 3 days and reheat gently; add a splash of water if needed.

How should I store butter chicken-style tomato curry?

Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Serve with basmati rice. Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Butter Chicken-Style Curry with Tomato and Yogurt