Butter Chicken


SERVES 4 - 6


PREP TIME 15 mins


COOKING TIME 15 - 20 mins


6 tbsp Ghee
2 Onions finely chopped
2 tbsp Tandoori curry paste
1 tbsp Minced fresh ginger
2 tsp Minced fresh red chilli
1 tsp Ground cumin
1 tsp Paprika
1 can Crushed tomatoes
250 ml Cooking Rich™
500 g Boneless skinless chicken, cut into chunks
125 ml Plain yoghurt
60 ml Chopped fresh coriander
1 tbsp Freshly squeezed lime or lemon juice

  1. Rub the dry spices into the chicken pieces and add the yoghurt, set aside for at least an hour.
  2. In large deep pot, melt the ghee over medium-high heat.
  3. Sauté the onion until glassy, add the tandoori paste and sauté for a further minute.
  4. Add the chicken and fry until it is almost cooked and remove from the pot.
  5. Add tomatoes and bring to boil. Stir in Cooking Rich™ and return to boil.
  6. Reduce heat to medium-low and simmer, stirring often, until sauce is thickened.
  7. Add the chicken back into the pot to complete the cooking process.
  8. Garnish with fresh coriander and lime/lemon zest.