Mild Butter Chicken

Nuvita Biscuits

This butter chicken recipe is full of spice but mild and creamy enough that even the kids will enjoy eating it.


  • 1 1/2 tbs light olive oil
  • 600g chicken thigh fillets, excess fat trimmed, quartered
  • 20g butter
  • 1 brown onion, cut into thick wedges
  • 2cm-piece fresh ginger, peeled, shredded
  • 2 garlic cloves, crushed
  • 1 x 7cm cinnamon stick (see note)
  • 2 tsp ground paprika
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 185ml (3/4 cup) passata (tomato pasta sauce)
  • 125ml (1/2 cup) chicken stock
  • 150g green round beans
  • 2 tomatoes, coarsely chopped
  • 80ml (1/3 cup) thickened cream
  • 60ml (1/4 cup) natural yoghurt
  • 2 tsp cornflour
  • 25g (1/4 cup) flaked almonds, toasted
  • Natural yoghurt, extra, to serve
  • Fresh coriander sprigs, to serve
  • Saffron rice or steamed rice, to serve


Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.

Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.

Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.

Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.




Recipe Comments

  1. posted by maskills24 on Feb 5, 2013

    my butcher froze my meat in too large a pack and now I’ll have almost a pound and a half of leftover defrosted chicken can I cook them and freeze them for ready-made meals?

  2. posted by gail C on Feb 5, 2013

    last i remeber they tasted the same to me lol
    um i said the difference between butter and garlic chicken wings and ranch chicken wings.

    since you cannot even read, i wouldn’t want your thoughts anyway.

  3. posted by Dark_LovexXx on Feb 12, 2013

    My friend is pregnant and making several meals to freeze for after the baby is born. She needs some chicken meals, as all she has made so far are ground beef. Any ideas?

  4. posted by Salam on Mar 16, 2013

    We usually have a variation of these things:
    BBQ corn
    BBQ cabbage
    Potato salad
    Macaroni salad
    Spinach salad
    BBQ chicken or beef w/ some sort of sauce or marinade

    I really want to try something new, either a cold dish that can be made ahead of time, or something that can be cooked on the grill. Any suggestions?

  5. posted by supernerd567 on Mar 18, 2013

    I have a freezer full of boneless skinless chicken breast. Have done everything from chicken parm and homemade pot pies to cornflake chicken. So if you have any other ideas or recipes beside cordon bleu, I would love to hear those too!

  6. posted by Nick on Mar 18, 2013

    I buy groceries for a two week period. So when I go shopping, I have to buy ingredients for 14 dinners. (I love to cook!) I am running out of ideas. Can anyone help? So far I am going to make: Chili, spaghetti and garlic bread, chicken n dumplings, baked pork chops with mashed potatoes gravy and corn on the cob, king ranch chicken casserole.

  7. posted by jag43216 on Mar 24, 2013

    Or where can i find the best indian food recipes on the net? Or what are some good recipe books i can look up?

  8. posted by TommyKay on Mar 28, 2013

    I want to cook some buffalo wings for my daddy & mummy, can i know wot ingredients are used with chicken drummets and the step by step recipe.

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