Butter Chicken

Serves 4









  • Spencers Create A Curry Butter Chicken Spice Blend

  • 600g Chicken, Diced (For best results use chicken thigh meat.)

  • 1 tbsp Cooking Oil

  • 1 Medium Onion, Chopped

  • 2 Medium Tomatoes, Crushed

  • 2 tbsp Tomato Paste

  • 1 tsp Garlic Puree

  • 1 tbsp Butter

  • 1 Chicken Stock Cube (dissolve with 1/2 cup water)

  • 1/3 Cup Natural Yoghurt

  • 1/2 Cup Pure Cream

  • 50g Roasted Cashews

  • Fresh Coriander Sprigs

  1. Heat oil in a frying pan or cooking pot.

  2. Fry chicken until slightly brown. Remove browned chicken and set ​aside.

  3. Add butter and chopped onion to the same pan and fry on a medium to high heat until onion is a golden pale colour stirring ​frequently (about 5 – 7 minutes).

  4. Add garlic and cook for a further 3 minutes, reduce heat to medium and add the Butter Chicken Spice Blend and cook for 1 minute.

  5. Add crushed tomato, tomato paste and cook for a further 2 minutes.

  6. Add the browned chicken and stock to the sauce. Bring to the boil, ​lower the heat and simmer for 20 minutes or until meat is cooked.

  7. Add yoghurt and cream to form a thick sauce, simmer for 2 minutes.

  8. Garnish with roasted cashews and fresh coriander and serve with Spencers Basmati steamed rice.