Butter Chicken

Serves 4 adults

Freezable / Naturally Gluten Free


400g boneless & skinless chicken thighs

150g natural yogurt

1 tbsp minced garlic

1/2 tbsp ginger

1 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp salt

  • Combine the chicken thighs with all the marinade ingredients & leave for at least an hour to marinade in the fridge

  • Heat the vegetable oil in a large sauce pan and fry off the chicken in two or three batches until sealed off & firm. While this cooks, slice the onion as fine as you can.

  • Using the same pan, fry the onion until they start to soften & keep scraping the browning bits of marinade from the pan base (this is flavour!)

  • Add the ginger, garlic, spices, & stir.

  • Tip in the tomatoes & salt and cook for 10-15 minutes. Stir until it’s a deep red colour.

  • Using a stick blender, blitz until smooth (be careful, its hot!)

  • Add the cream & chicken (incl juices) into the sauce & cook for another 10 minutes until the sauce is thick.

  • Break up the bags of rice into a micro-proof bowl. Zest the lime & add fresh coriander.

  • Microwave on high for 2 minutes or until steaming hot

  • Serve with the chicken. Add more coriander on top for garnish


2 tbsp vegetable oil

2 tbsp butter

1 large white onion

1 tbsp garlic

1 tbsp ginger

1 tsp ground cumin

1 tsp garam masala

1 tin chopped tomatoes

1 tsp salt

250ml of single cream


2 pouches of pre-cooked brown rice

1 fresh lime

fresh coriander