Chicken

Butter Chicken

Butter Chicken is one of the most popular Indian dishes in New Zealand. This Moghul inspired Northern Indian dish, is rich with tomato and sweet spices yet mild enough to appeal to the whole family.

Serves:
4
Prep Time:
Cook Time:

How to Cook

  1. To prepare the spice paste, place the Gregg's Crushed Ginger, Gregg's Crushed Garlic, Gregg's Garam Masala, Gregg's Paprika, Gregg's Ground Chilli, Gregg's Ground Turmeric, salt, Gregg's Tomato Paste and oil in a small bowl. Mix well and set aside.
  2. Heat the butter or oil in a pan over medium heat. Add the onion and prepared spice paste and fry for 2 minutes. Add the chicken, cream and water. Bring to the boil, then simmer gently for 10 - 15 minutes or until the chicken is cooked and sauce has thickened.
  3. Serve with rice and garnish with coriander and almonds, if desired.

Ingredients


  • Spice Paste:
  • 1 tsp Ground Crushed Ginger
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Ground Garam Masala
  • 1 tsp Gregg's Ground Paprika
  • ¼ tsp Gregg's Ground Chilli
  • ½ tsp Gregg's Ground Turmeric
  • ½ tsp salt
  • 1 50g sachet Gregg's Tomato Paste
  • 2 tsp oil
  • 1 Tbsp butter or oil
  • 1 small onion, finely diced
  • 500 g boneless chicken, cubed
  • ½ cup cream
  • ¼ cup water
  • coriander & sliced almonds to garnish (optional)

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