Butter Chicken
Prep time
Cook time
Total time
Serves: 4
  • Olive oil spray or 2 tbs oil
  • 1 large brown onion, finely chopped
  • 2 tbs tandoori paste
  • 500 g chicken breast fillets, cubed
  • 400 g can chopped tomatoes
  • 125 ml (1/2 cup) chicken stock
  • 55 g (1/3 cup) cashews, finely chopped
  • 70 g (1/4 cup) natural yoghurt or coconut milk
  • 2 cups steamed basmati rice
  • Steamed veg of choice to serve
  • (Optional) Pappadums to serve
  1. Heat a wok or large frypan over medium-high heat. Add oil. Cook onion, stirring, for 3-4 minutes or until golden.
  2. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
  3. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tinned tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
  4. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt/coconut cream. Divide the rice and chicken mixture among serving plates. Serve with pappadums & veggies.
Recipe by Keep Calm Get Organised at https://keepcalmgetorganised.com.au/butter-chicken-recipe/