James Martin Chicken Curry

This velvety james martin chicken curry is made with tender chargrilled chicken, a rich cashew-spiced marinade, and a luxurious tomato sauce, ready in under two hours. The secret to its incredible texture lies in whisking cold butter into the sauce right at the end, creating a glossy, restaurant-quality finish. I’ve made this for countless Saturday nights, and it honestly beats the local takeaway every single time.

Try More Chicken Recipes:

• James Martin Buttermilk Chicken​
• James Martin​ Hunters Chicken
• James Martin Chicken Bonne Femme Recipe

Better Than Takeaway:

I used to think achieving that specific “curry house” texture at home was impossible until I tried this method. The revelation wasn’t just in the spices, but in the technique of blending cashews directly into the marinade, which creates a thick, clinging coating on the chicken before it even hits the pan.

The biggest lesson here is the “monter au beurre” finish—a French cooking term for mounting a sauce with cold butter. James Martin is famous for his love of butter, and adding it right at the end transforms a standard tomato sauce into something incredibly smooth and indulgent. It’s a small step that makes a massive difference to the final mouthfeel.

What Is Indian Chicken Curry?

Indian chicken curry is a broad term for chicken cooked in a spiced gravy or sauce that is common across India. It is not one single recipe, but a category of dishes that vary by region, spice blend, and cooking method.

At its core, it usually includes chicken simmered with onions, garlic, ginger, tomatoes, and a mix of ground spices such as turmeric, cumin, coriander, and chili powder. Some versions use yogurt or cream for richness, while others rely on coconut milk, especially in South Indian styles.

James Martin Chicken Curry Ingredients

For the Marinade:

• 4 large chicken breasts or boneless thighs, cut into 2.5cm cubes
• 150g plain full-fat yoghurt
• 50g cashew nuts
• 7.5cm piece fresh root ginger, peeled and roughly chopped
• 6 garlic cloves, peeled
• 2 tsp chilli powder
• 2 tsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• Juice of 2 lemons

For the Sauce:

• 1 tbsp vegetable oil
• 1 cinnamon stick
• 4 green cardamom pods, split
• 2 fresh green chillies, finely sliced
• 400g tin chopped tomatoes
• 75g salted butter, chilled and diced
• 50ml double cream
• Salt and freshly ground black pepper
• Fresh coriander, to serve

How To Make James Martin Chicken Curry

1. Make the Paste: Place the cashews, ginger, garlic, chilli powder, cumin, garam masala, coriander, turmeric, and cinnamon into a food processor. Blitz until you have a fine purée, adding half the lemon juice to help it loosen if needed.
2. Marinate the Chicken: Tip the spiced purée into a large bowl and stir in the yoghurt and remaining lemon juice. Add the diced chicken, mix well to coat, and leave in the fridge for at least 1 hour (or overnight for deeper flavour).
3. Grill the Chicken: Preheat your grill (broiler) to its highest setting. Place the chicken pieces on a foil-lined tray (discarding excess marinade) and grill for 12–15 minutes until charred at the edges and cooked through.
4. Start the Sauce: While the chicken cooks, heat the vegetable oil in a large deep pan over medium heat. Add the cinnamon stick and cardamom pods, frying for 1 minute until fragrant.
5. Simmer the Base: Add the sliced green chillies and chopped tomatoes to the pan. Bring to a simmer and cook for 5 minutes until the tomatoes soften and darken slightly.
6. Combine and Finish: Tip the grilled chicken into the sauce and simmer for 2–3 minutes. Finally, turn off the heat and whisk in the chilled butter one cube at a time, followed by the double cream. Season to taste and serve immediately.

Recipe Tips

• Cold Butter Matters: Ensure your butter is fridge-cold before whisking it in. If it’s melted or soft, it will just make the sauce oily rather than emulsifying it into a thick glaze.
• Thighs vs Breasts: While James often uses breast meat for this recipe, using boneless chicken thighs will give you a juicier result that is less likely to dry out under the grill.
• Smooth Marinade: If your food processor struggles with the cashews, soak them in a little warm water for 15 minutes before blending to ensure the paste is completely smooth.
• Spice Level: The two green chillies provide a medium kick. Deseed them if you prefer a milder family-friendly curry, or leave the seeds in for extra heat.

What To Serve With Chicken Curry?

Serve Chicken Curry with freshly baked naan bread is essential for mopping up the rich, buttery sauce, especially if you brush it with a little garlic butter first. A bowl of fluffy pilau rice or simple basmati works perfectly to balance the creaminess of the dish, while a side of onion bhajis adds a nice crunch.

How To Store Leftovers Chicken Curry?

Leftovers keep well in the fridge for up to 2 days in an airtight container the flavours often improve after a night resting. You can also freeze this curry for up to 3 months, just thaw thoroughly in the fridge before reheating gently on the hob, adding a splash of water if the sauce has thickened too much.

FAQs

• Can I skip the grilling step?
  Yes, you can pan-fry the chicken pieces in a little oil instead, but grilling gives a lovely char that mimics a tandoor oven and adds a smoky depth.
• Do I need a food processor?
  Ideally, yes, to get the cashew paste smooth. If you don’t have one, use ground almonds instead of cashews and grate the ginger and garlic finely.
• Is this recipe spicy?
  It has a medium heat from the chilli powder and fresh chillies. You can reduce the chilli powder to 1 tsp and omit the fresh chillies for a mild version.
• Why did my sauce split?
  This usually happens if the sauce boils after adding the cream or butter. Always add the dairy at the very end off the heat or on very low heat.

More Chicken Recipes:

• James Martin Chicken Liver Pâté​
• James Martin​ Chicken Kiev
• James Martin​ Chicken Forestière

Chicken Curry Nutrition Fact

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 600mg
• Total Carbohydrate: 18g
• Protein: 35g

james martin chicken curry​

Recipe by Ella ThompsonCourse: Chicken, Dinner, LunchCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

10

minutes

Total time

2

hours 

30

minutes

This james martin chicken curry creates a restaurant-quality meal with tender chicken thighs, a cashew-spiced marinade, and a rich tomato butter sauce. Ready in under 2 hours, this indulgent dish uses a cold butter finish for the ultimate glossy texture. Perfect for a special weekend dinner.

Ingredients

• 4 large chicken breasts or boneless thighs, cut into 2.5cm cubes

• 150g plain full-fat yoghurt

• 50g cashew nuts

• 7.5cm piece fresh root ginger, peeled and roughly chopped

• 6 garlic cloves, peeled

• 2 tsp chilli powder

• 2 tsp ground cumin

• 1 tbsp garam masala

• 1 tsp ground coriander

• ½ tsp ground turmeric

• ½ tsp ground cinnamon

• Juice of 2 lemons

• 1 tbsp vegetable oil

• 1 cinnamon stick

• 4 green cardamom pods, split

• 2 fresh green chillies, finely sliced

• 400g tin chopped tomatoes

• 75g salted butter, chilled and diced

• 50ml double cream

• Salt and freshly ground black pepper

• Fresh coriander, to serve

Directions

• Place the cashews, ginger, garlic, chilli powder, cumin, garam masala, coriander, turmeric, and cinnamon into a food processor. Blitz until you have a fine purée, adding half the lemon juice to help it loosen if needed.
• Tip the spiced purée into a large bowl and stir in the yoghurt and remaining lemon juice. Add the diced chicken, mix well to coat, and leave in the fridge for at least 1 hour (or overnight for deeper flavour).
• Preheat your grill (broiler) to its highest setting. Place the chicken pieces on a foil-lined tray (discarding excess marinade) and grill for 12–15 minutes until charred at the edges and cooked through.
• While the chicken cooks, heat the vegetable oil in a large deep pan over medium heat. Add the cinnamon stick and cardamom pods, frying for 1 minute until fragrant.
• Add the sliced green chillies and chopped tomatoes to the pan. Bring to a simmer and cook for 5 minutes until the tomatoes soften and darken slightly.
• Tip the grilled chicken into the sauce and simmer for 2–3 minutes. Finally, turn off the heat and whisk in the chilled butter one cube at a time, followed by the double cream. Season to taste and serve immediately.