Butter Chicken Masala


  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 2 onions, minced
  • 2 tsp crushed garlic
  • 2 tsp minced root ginger
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • ¼ tsp ground turmeric
  • 1 tbsp tomato purée
  • 1 large ripe tomato, peeled, seeded and diced
  • 1 cup (8 fl oz) milk
  • 4 skinless boneless local chicken breasts, cut into bite-sized pieces
  • 1 tsp masala
  • 3 tbsp cream
  • salt and freshly ground black pepper
  • fragrant basmati rice and fresh coriander leaves, to serve


    1. Heat the butter in a large heavy-based pan
      with a lid. Add the onions and cook for 10 minutes until golden brown. Add the ginger, garlic, coriander, curry powder, chilli powder, turmeric and one teaspoon of salt. Sauté for 1 minute until fragrant.
    2. Stir the tomato purée into the onion mixture with the
      fresh tomato and cook for another 3-4 minutes until thickened and bubbling.
    3. Stir in the milk and then add the chicken. Cover, reduce the heat and simmer gently for 8-10 minutes until the chicken is almost cooked through but still soft.
    4. Remove the lid and reduce the liquid for a minute or
      two. Stir in the masala with the cream and season to taste. Bring to a simmer but do not allow to boil.
    5. To serve, arrange the butter chicken masala on warmed plates with the fragrant basmati rice and scatter over the coriander leaves.