Butter Chicken with Red Pepper 🍅🌶️

A comforting classic with a colourful twist.

This Butter Chicken with Red Pepper is rich, warming and full of flavour, but still simple enough for a weeknight dinner.

The yoghurt-marinated chicken keeps everything tender, while the red pepper adds a natural sweetness and a little extra veg.

It’s the perfect balance of creamy, spiced and comforting — ideal served with basmati rice or warm wholemeal naan.

Serves

2–3 people

Ingredients

Chicken & Marinade

• 500g chicken breast or thigh, diced

• 150g natural yoghurt

• 2 cloves garlic, crushed

• 1 tsp grated fresh ginger (or ½ tsp ground)

• 1 tsp garam masala

• 1 tsp paprika

• ½ tsp turmeric

• ½–1 tsp chilli powder (optional)

• Salt

Sauce

• 1 tbsp butter

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp grated ginger

• 1 red pepper, sliced

• 1 tbsp tomato purée

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1 tsp paprika

• 200g chopped tomatoes

• 100–150ml double cream (or coconut cream)

• Salt & black pepper

  
  

To Finish

• Extra knob of butter (optional but delicious)

• Fresh coriander, chopped (optional)

  
  

Method

Marinate the chicken

In a bowl, mix the yoghurt, garlic, ginger, spices and a pinch of salt.

Add the chicken and coat well.

Cover and marinate for at least 30 minutes (overnight if possible).

Cook the chicken

Heat a pan over medium–high heat with a little oil.

Cook the chicken in batches until lightly browned (it doesn’t need to be fully cooked yet).

Set aside.

Make the sauce

In the same pan, heat the butter and olive oil.

Add the onion and cook gently for 8–10 minutes until soft and golden.

Add the garlic and ginger and cook for 1 minute.

Add spices & pepper

Stir in the cumin, coriander, garam masala and paprika.

Add the sliced red pepper and tomato purée and cook for 2–3 minutes.

Simmer

Add the chopped tomatoes and simmer for 10 minutes until the sauce thickens.

Blend (optional)

For a classic smooth butter chicken, blend the sauce before adding the cream.

Or leave it slightly chunky for a more rustic texture.

Finish the curry

Stir in the cream, return the chicken to the pan, and simmer gently for 8–10 minutes until the chicken is cooked through.

Add an extra knob of butter if you want it richer.

Serve With

• Fragrant basmati rice or wholegrain rice

• Wholemeal naan or roti or gluten free in my case

• Steamed greens or cucumber raita

  
  

Easy Swaps

• Lighter version: use Greek yoghurt instead of cream

• Dairy-free: coconut cream + dairy-free butter

• Extra veg: stir in spinach or peas at the end

  
  

✨

Comfort food that nourishes the body and the soul.