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Butter Chicken

Butter Chicken

Serves 8-10

  • 1kg chicken thigh, cut into cubes
  • 1 onion, finely chopped
  • 2cm piece ginger, minced
  • 1 red chilli, finely sliced
  • 20ml lemon juice
  • 4 cloves garlic, minced
  • 60g blanched almond meal
  • 180g natural yoghurt
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 tin crushed tomatoes
  • 1 tblspn tomato paste
  • coriander leaves, to garnish
  • 80ml cream
  • salt, to taste
  • oil or ghee


Mix together the yoghurt, lemon juice, garam masala and chicken & marinate for several hours or overnight. Heat a little oil or ghee in a pan & add onion, garlic, ginger and fry until tender. Add chilli powder, fresh chilli & cook for a few minutes, add the cumin, cinnamon stick, cardamom pods, ground coriander, turmeric & season well with salt. Add the chicken & cook for a few minutes. Add the crushed tomato, tomato paste & almond meal & cook on a low heat for 15-20 minutes until tender. Stir in the cream & serve with rice, fresh coriander, fresh chilli and spinach raita.          

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