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Grown by nature!

Tasty Butter Chicken


  • 60g butter
  • 1kg chicken thigh fillets
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 3cm ginger, chopped
  • 1 red chilli, chopped (optional)
  • 15ml garam masala
  • 5ml ground cumin
  • 400g tin whole peeled tomatoes
  • 250ml double-thick plain yoghurt
  • coriander, to serve
  • naan bread, to serve

How to Make It

Step 1

Heat half of the butter in a pot on medium-high. Season the chicken and fry for 5-8 minutes or until
golden brown. Remove from the pan and set aside.

Step 2

Sauté the onion, garlic, ginger and chilli. Add garam masala and cumin, fry for another 2 minutes or until
fragrant. Add the tomatoes and yoghurt.

Step 3

Bring to a boil, lower heat and simmer for about 15 minutes or until sauce is slightly thickened. Add the remaining butter. Season. Serve with coriander and naan.

Step 4

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).