Butter Chicken

  • Prep: 10m
  • Cook: 1hr 10m
  • Serves: 6

This classic curry dish takes a little while to make but the flavour combinations make it worth the wait.


  1. Preheat the oven to 190°C.
  2. Melt a few tablespoons of butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently until the onion caramelises to a dark brown. It should take around 15 minutes.
  3. Meanwhile, melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella tomatoes, cream, salt, cayenne pepper and garam masala. Bring these ingredients to simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end.
  4. While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread evenly onto a baking sheet.
  5. Bake the chicken cubes in the oven for about 12-15 minutes. When cooked through, add the cooked spiced chicken to the sauce and simmer for 5 minutes.
  6. Serve with plain boiled basmati rice and naan bread.


All to be sourced organic where possible

  • 225g butter
  • 1 onion, finely chopped
  • 1 tbsp crushed garlic
  • 1x400g tin Tarantella Organic Chopped Tomatoes
  • 710ml double cream
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 680g skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tbsp vegetable oil
  • 2 tbsp tandoori masala

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