Butter Chicken


  • 2 ½ Tbsp Butter Chicken Spice Blend
  • 500g Chicken thigh fillet [cubed]
  • 2 Tbsp vegetable oil.
  • 2 onions [finely diced]
  • Chili [to taste if required]
  • 3 Tbsp ghee or butter
  • 1 tsp Salt
  • 2 tsp sugar
  • 1 cup Chicken Stock
  • 1/2 cup natural yoghurt
  • 2 Tbsp tomato paste
  • 2 Tbsp ground cashews or Almond Meal
  • 1/2 cup thickened cream


[1] Make a marinade by mixing 2 ½ Tbsp of Butter Chicken spice blend with the vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for 10 minutes.

[3] Add stock, sugar, salt and tomato paste then gently simmer for 10 minutes in an open pan until the sauce reduces.

[4] Stir-in yoghurt one tablespoon at a time. Stir in ground cashews and cream. Gently simmer uncovered for 30 minutes. Add a little water to extend the stewing process if required.

Serves 3-4

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  • Heather

    Butter Chicken seems to be the most popular to many people, why is this. I love Butter Chicken but prefer the hotter blends myself. I wonder what Butter chicken would taste like if I piled on the chilli? MMM I might try this

  • Nina

    Heather, what would you say is the hottest blend ?

  • Heather

    Well Nina, It would have to be the VINDALOOOOO – and even this I add more chilli, some like it hot!!!!

  • Nina

    will have to try that – although I don’t like too much chilli….there are a few chillies left in the garden ……..I guess its all about mixing the blend with fresh ingredients that suit your taste…..some say chilli is good for the sinuses, and senses

  • Ailsa

    Do you have suggestions for what to serve with this? (Along with Jasmine rice).

  • wendywoo

    I would love to be able to buy a Dhansak. Would you consider adding this to your list?