Quick and Easy Butter Chicken

This Butter Chicken is oven-cooked with a mildly spiced creamy tomato sauce, thickened with ground almonds and balanced with a spritz of lemon.

Slightly adapted from a recipe by Romy Gill in The Guardian


  • 50g (2oz) ground almonds
  • 2 tsp tandoori masala (available in the world food aisle at the supermarket or from Amazon)
  • 2 tsp ground coriander
  • 1/2 to 1 tsp chilli powder or flakes
  • 2 tsp caster sugar
  • 1 tsp fine salt
  • 200ml (3/4 cup) single cream
  • 50g (2oz) tomato purée
  • 15g (3/4 oz) fresh grated ginger
  • 4 cloves of garlic, peeled and grated
  • 1/2 lemon, juiced
  • 3 tsp oil of your choice
  • 200ml (3/4 cup) water
  • 500g (1lb) chicken breast, diced into 2cm chunks
  • fresh coriander, to garnish


  1. Preheat the oven to 180°C/160°C Fan/350°F (gas mark 4).
  2. Place all the ingredients, in the order listed above, in a large and lidded casserole dish and mix until well combined.
  3. Cover with the lid and cook in the oven for 1 hour.
  4. Remove from the oven and leave to rest for 15 minutes before serving with rice and/or naan bread.

Keywords: quick, easy, one dish, takeaway