Spiced Indian Butter Chicken

Serves 4
Preparation Time 20 minutes (+marinade time)
Cooking Time 20 minutes


Tick off the ingredients as you buy them

  • Val Verde Passata 500g
  • 2 tablespoons natural yogurt
  • 2 tablespoons tandoori paste
  • 750g chicken thigh fillets, chopped
  • 2 tablespoons olive oil
  • 60g butter
  • 1 large onion, chopped
  • 1 tablespoon grated fresh ginger (approx. 3 cm piece)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garam masala
  • ½ medium cauliflower, cut into florets
  • ½ cup thickened cream
  • toasted flaked almonds
  • coriander leaves, to serve
  • steamed basmati rice, to serve
  • pappadums, to serve

1. Combine yogurt and tandoori paste in a large snap lock bag or bowl. Add chicken and toss to coat. Set aside and allow to marinate for at least 15 minutes.


2. Heat oil and butter in a large saucepan over medium heat. Add onion and ginger and cook for about 5 minutes, stirring, until onion is soft. Add spices and cook for a further 1 minute or until fragrant. Add chicken and cook for 5-10 minutes, turning occasionally until browned.


3. Stir in Val Verde Tomato Passata and add cauliflower. Bring to boil, reduced heat to simmer and cook for about 10 minutes until chicken and cauliflower is cooked through and tender. Stir in cream and heat through. Remove from heat.


4. Serve topped with flaked almonds, coriander leaves, rice and pappadums.