Anchor Butter Chicken

Butter chicken is always a family favourite. Our version is made rich and creamy with Anchor UHT Cream. Keep it in the pantry for whenever you need a curry in a hurry. Quick and easy to make, this recipe will hit the spot on curry night.

35 mins serves 4


500g boneless, skinless chicken thighs, diced

1 onion, diced finely

1 thumb-size piece ginger, peeled and minced

3 large cloves garlic, minced

2 tablespoons butter chicken paste

250ml Anchor UHT Cream 

300ml tomato passata 

30g Anchor butter

olive oil


To serve

Jasmine rice

Coriander for garnish

Roti or naan breads


  1. Heat a tablespoon of olive oil in a large frypan on a medium heat. Add the chicken and cook until browned all over, then remove from the pan and set aside. Add the onion to the pan and sauté for 5-6 minutes until soft. Add the minced ginger and garlic and cook for 1-2 minutes. 
  2. Return the chicken to the pan and add the butter chicken paste. Mix until well combined and cook for a further 2-3 mins. 
  3. Pour in the Anchor UHT cream and add the tomato passata and butter and stir through until well combined.
  4. Simmer for 10 minutes to make sure the chicken is cooked through. 
Spoon the curry over hot fluffy rice, garnish with coriander leaves and serve with roti or naan breads.