Butter Chicken

Serves 4
Time 1 hour


Spice mix

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground garam masala

1 tsp ground turmeric 

1 tbsp paprika


4 chicken thighs, no skin, diced into chunks

Salt & pepper

2 tbsp extra virgin olive oil 

2 tbsp freshly chopped ginger

5 garlic cloves, sliced

1 red onion, sliced

125g butter

500ml tomato passata

1 bunch coriander, roughly chopped

150ml cream

½ cup water


2 spring onions, sliced 

25g butter

⅓ cup thickened cream


To serve

1 lime, juiced


Plain yoghurt


Combine spices in a small bowl. Sprinkle a good pinch of the spice mix on both sides of the chicken thighs and season with salt and pepper. 

In a large hot pan over medium-high heat add extra virgin olive oil and sear chicken on both sides. Move the chicken pieces to one side of the pan. Add garlic, ginger and onions to the free space in the pan with remaining spice mix, stir around and fry the spices for a minute or so, add the butter and stir through. 

Add passata, cream and half the coriander. Stir through. Cover with the lid, turn down to low heat and simmer for 25-30 minutes. Add water if needed. Before serving stir through remaining coriander, spring onions, remaining butter and thickened cream. Serve with plain yoghurt, a squeeze of lime and papadams.