Butter Chicken


Butter Chicken

Butter chicken is probably everyone’s go to when ordering an Indian take away, but now we can help you make your own that’s just as delicious! Another quick and easy recipe that doesn’t skimp on flavour with the rich creamy tomato gravy and succulent pieces of chicken. Serve with rice and naan bread and this will surely be on your weekly dinner rotation for winter! Serves 4

Prep Time:

10 mins

Cook Time:

30 mins


4 servings


500g of Meat Box boneless, skinless chicken thighs diced 

75g butter

4 Tbsps. olive oil

2 tins diced tomatoes

175g natural yoghurt

1 diced onion

3 cloves minced garlic

1 tsp. minced ginger

100g crushed almonds

6 cardamom pods

1 tsp. garam masala

¼ tsp. ground cinnamon 

¼ tsp. ground cloves

¼ tsp. salt

1-2 tspns ground chilli powder (depending how spicy you like it)

4 Tbsps. cream 

1/2 cup fresh coriander chopped


Basmati rice (1/3 cup per person) 


Cooking Instructions

Cook rice in a rice cooker or according to packet instructions. Place a large pan on medium heat and heat butter and oil until butter is melted. Season diced chicken thighs with salt and pepper and add to the pan, cook until browned (doesn’t need to be cooked through) then remove leaving the butter/oil in the pan and set aside. Using the same pan add diced onions to the butter/oil and fry for 10 minutes or until softened. Meanwhile in a large bowl mix together the tin tomatoes, yoghurt, garlic, ginger, spices, salt, cardamom pods and almonds. Once onion is soft add the sauce mix back to the pan along with the chicken and chicken juices. Simmer for 20 minutes. Remove the cardamom pods if you can see them (if not just watch for these as you eat as they aren’t very pleasant to bite into) Then stir through cream and fresh coriander. Serve with extra coriander, a drizzle of cream or yoghurt, more crushed almonds, cooked rice and naan.