Butter chicken

Butter chicken
  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings
  • Easy


Looks like your closest store is Coles Geraldton 6530 Change location


RSPCA Approved Chicken Thigh Fillet Large Pack image

RSPCA Approved Chicken Thigh Fillet Large Pack approx. 1.2kg

$10.50 per 1kg

Special available from 23/10/17 to 18/10/20


Garlic image

Garlic 4 pack

$16.67 per 1kg


  • 1kg chicken thigh fillets, fat trimmed, cut into large pieces
  • 2 tablespoons butter chicken curry paste
  • 1 teaspoon garam masala
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 2-3 cm piece ginger, grated
  • 1 lime, rind finely grated & juiced
  • 500ml Massel chicken style liquid stock
  • 400g can diced tomatoes
  • 2 tablespoons cashew nut spread/butter
  • 2 tablespoons light cream, optional
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Thick yoghurt, to serve


  • Step 1
    Combine the chicken , curry paste and garam masala in a large bowl, mix well. Set aside for 5 minutes.
  • Step 2
    Heat the olive oil over medium-high heat in a large pan. Add the chicken, garlic, ginger and lime rind. Cook for 4-5 minutes, stirring often until chicken is lightly browned.
  • Step 3
    Pour in the stock and tomatoes. Bring mixture to the boil, reduce heat and simmer, uncovered for 35-40 minutes or until the sauce has reduced and thickened.


    Make homemade chicken stock for soups, stews, risottos and more.

  • Step 4
    Stir through the lime juice, cashew spread and cream, if using until just warmed through.
  • Step 5
    Serve the butter chicken with fresh coriander leaves and some steamed rice. Top with a dollop of thick yoghurt if you like.


Tip: If you prefer, omit the cashew nut spread and just use the light cream. It is delicious either way. Alternately serve with steamed green vegetables of your choice.

Be the first to comment

Leave a Reply

Your email address will not be published.