Butter chicken


  • 1kg chicken pieces
  • 15g butter
  • 8 cloves garlic, crushed
  • 2 onions, pureed
  • 1/2 cup coconut cream
  • 1/2 cup natural yoghurt
  • 1/2 cup cream
  • 400g canned tomatoes
  • 2 tbs tahini (optional)
  • 1 tsp fresh ginger, blended to a paste
  • 1 tbs chillies, finely chopped and deseeded
  • 1 tsp sugar
  • 1 tbs cornflour
  • 1 tbs Butter Chicken Curry Blend
  • Fresh coriander leaves to serve


  1. Melt butter and add curry blend and fyr for 90 seconds on low heat. Add the ginger and tahini (if using) and stir well and fry for a further 2 minutes. Add the onion and garlic and fry for a couple of minutes.
  2. Add the chicken pieces and cook until they are sealed. Stir in tomatoes, yoghurt, cream, sugar and cornflour. Cook until oil appears on the surface of the curry. Garnish and serve.

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