• Kirsten Harris

Butter Chicken


Sourced Butter chicken sauce base is authentic and not as sweet as other commercial brands. Our team of chefs hand cook the base using the finest local and imported spice ingredients. This recipe takes 20 mins to cook on the stove top and is ready to serve with Roti, Naan or Basmati rice. You may choose to add 300 ml of thickened cream or yoghurt or 200 ml of nut milk for a healthier version. This recipe was made with 250 g Philadelphia lite cooking cream, as it was the only cream in the fridge.

1 Onion diced or sliced

600g Chicken Thigh fillets cut into 2 cm cubes

250ml Philadelphia light cooking cream

1/2 fennel bulb

100g Spinach leaves

1 cup Frozen peas

Saute onion in 1 tabs oil, Add diced chicken thigh. Cook till browned stir in 400g Sourced Butter Chicken sauce and simmer for 20 mins. Adding Spinach and peas after 15 mins. Stir through cream prior to serving.

Serve with Basmati rice, roti or Naan bread and your favourite Indian condiments.

Garnish with fresh Coriander.

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