Butter Chicken Curry Recipe-Infamous! (using powdered/ground spices)


Our famous Butter Chicken has been winning people over for 28 years!  Such a crowd-pleaser and the success of this amazing product speaks for itself.

It also brings us such joy to see so many of our customers come back year after year to stock up and bring other family to introduce them to Mudgeeraba Spices, we’re now seeing 3rd generations come through to buy their bottles of Butter Chicken!  Thank You!  +

Always Be Happy and Eat Butter Chicken!!!



  • 50g ghee/butter
  • 2 medium onions diced
  • 1 tsp ginger minced/diced
  • 8 cloves garlic
  • 1 tbsp Butter Chicken Curry Masala
  • 1kg Chicken thigh fillets cut small
  • 2 tsp sugar (optional)
  • 300ml full cream sour cream
  • 400ml coconut cream
  • 100g tomato paste
  • 2/3rd tsp salt
  • 1/4 tsp Tandoori colour (optional)


  1. Heat the ghee in a large pan until hot.
  2. Add the onion, ginger and garlic, sauté.
  3. Lower the heat, add the Butter Chicken Curry Masala to the pan, stir well and fry until aromatic.
  4. Add the meat and seal on high heat, stir well.
  5. Add the remaining ingredients.
  6. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  7. Serve the curry with rice, Naan bread, yoghurt and chutney.

Extra Info and Tips:

  • Always use full fat coconut cream and sour cream.
  • If you would like it a richer colour/brighter red, use a pinch of tandoori colour available on our website.
  • We get asked all the time how we make it at the shows – Because we make it in bulk, we cook whole chickens and shred the meat off, we use powdered ginger, onion and garlic due to travelling but apart from that its just as the recipe.
  • If you would like a HOT Butter chicken use Tandoori Chicken blend
  • This curry blend can also be used to make a tandoori chicken marinade  fantastic for tandoori burgers or kebabs.