A vegetarian, healthy, low fat yet tasty curry. Perfect with rice, chips, naan or whatever you fancy.

My husband has really gotten into curry dishes so I decided to try them at home. It was a big hit.

★★★ Hall of Fame Recipe ★★★ 2,700 reviews Creamy and not too spicy. Plus, the chicken is tender! It's recommended to let it sit overnight.The origin of this recipe: I created a mild and easy-to-eat butter chicken curry.

A fast and flavoursome curry with a spicy kick

I have worked this recipe over and over. Sometimes it hot other times pungent. I found that some will say different stroke for different folks. For this I had the chicken cut in two so I can get the marrow in my sauce,

needed something to use up my butternut squash that had a nice kick

I had some massaman curry paste but no potatoes or peanuts, so I used chickpeas instead.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

Scottish husband (the U.K's healthy Indian influence inspired many of the meals his mom would cook) was craving the comfort of this dish his mom use to make when he was a child. I've never made it before, hadn't ever had curry of any kind. This is what I came up with after reading a Martha Stewart recipe. I improvised with what I already had. Anyway, it was absolutely delicious. He loved it.

My wife and I wanted to try something new. That was the best decision ever..... my youngest boy can't get enough. Hot and spicy and LOVING it!!!!!