Butter Chicken




10 mins


30 mins


1/2 cup plain yoghurt

2 garlic cloves, crushed

600g chicken thigh fillets, cut into 3cm pieces

1 tbsp. fresh ginger, grated

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric powder

2 tsp. garam masala

1/2 tsp. chilli powder

1 onion, sliced

1 tbsp. vegetable oil

1 cup tomato puree or passata

1/2 tsp. salt

Maxigenes cream mix (3/4 cup light cream & 1/4 cup Maxigenes Skim milk)

Basmati rice, to serve


Combine the yoghurt, garlic, ginger, ground spices and chicken in a bowl and stir to coat.
Cover and refrigerate overnight.

Heat oil in a large frying pan over medium-high heat. Add onion and cook for about 3minutes, or until softened.

Add the marinated chicken and cook for about 4 minutes, or until the chicken changes colour.

Add the tomato puree and salt, then reduce to a low heat. Let it simmer for 20 minutes, or until the chicken is tender.

Pour in the cream mix and simmer for about 4 minutes.

Serve with steamed Basmati rice and enjoy!