• Iris Windsor

Butter Chicken

This one is usually a "winner" with most families

Butter Chicken


1 kg chicken thigh fillets

1 pkt any butter chicken spice mix (I love Herbies)

20gms 1 tablesp butter or ghee

500gms plain yogurt

20gms 1 tablesp crushed garlic

1 cup pureed onions

80gms 4 tablesp tomato sauce

40gms 2 tablesp tomato paste

40gms 2 tablesp mango chutney or any sweet fruit chutney (sometimes I use Rosella)

40gms 2 tablesp almond meal

300mls cream

40gms 2 tablesp brown sugar

1/2 bunch chopped coriander leaves

1 x 400ml cans coconut milk

Coriander leaves to garnish

250gms long grain rice


  1. Mix 1/2 packet butter chicken mix with yogurt

  2. Place sliced chicken pieces in yogurt. Cover

  3. Refrigerate and marinate the chicken overnight

  4. Remove some of the yogurt marinade from chicken pieces. Save

  5. Cook chicken under the grill or in the oven while preparing the sauce

  6. Place rice on to cook for 10 to 12 mins

  7. Melt butter in a heavy pan

  8. Add garlic and onion puree

  9. Fry 5 mins

  10. Mix remaining marinade mix with remaining 1/2 packet of butter spice mix, tomato paste, tomato sauce, chutney, sugar, and almond meal.

  11. Cook gently for a couple of minutes

  12. Add cooked chicken and pan drippings, leave to simmer slowly and reduce for about 15mins

  13. Add coconut cream

  14. Stir in coriander

  15. Add cream before serving

  16. Add salt and pepper to taste

  17. Garnish with coriander leaves and serve with rice

  18. Serves 6 with cooked rice


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