Butter Chicken

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4-6 Serves

In partnership with our mates from @westgoldnz we are using their grass fed butter to make our take on a classic ‘Butter Chicken’!

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Serves: 4-6 Serves


  • 150 g Westgold Butter
  • 1 kg Chicken thighs
  • 2 Brown onions
  • 1 tbsp Fresh grated ginger
  • 1 tbsp Finely chopped garlic
  • 1 Lemon
  • 1 tbsp Ground turmeric
  • 1 tbsp Garam masala
  • 1 tbsp Fenugreek seeds (optional)
  • 1 Tin Finely chopped tomatoes
  • 300 ml Chicken stock
  • 200 ml Fresh cream
  • 1 tsp Honey
  • Flakey salt
  • Freshly cracked black pepper
  • Fresh coriander
  • Chilli Oil (optional)


  • 1)

    Melt 150g of Westgold butter into a deep pot, Finely dice 2 brown onions and sweat down for 5 mins. Zest a knob of ginger, 1 tbsp finely chopped garlic cloves add this to the pot with the zest of 1 lemon, 1 tablespoon fenugreek seeds, 1 tablespoon turmeric and 2 tablespoon garam masala. Sweat that down for a further 5mins. 

  • 2)

    Add the tin of tomatoes and 300ml of chicken stock and simmer.

  • 3)

    Heat a pan or grill on high and once hot add some olive oil and grill the chicken thighs until crispy and golden (approx 3mins) then flip for 1 min. Don’t worry about the chicken being cooked through as it will in the curry. Set the chicken aside in a bowl and dice it up and add to the curry sauce. 

  • 4)

    Add the 200ml of cream, 1 tsp honey and simmer for approx 20mins until curry has visibly thickened. Season to taste with flakey salt and fresh cracked pepper. 

  • 5)

    Serve with Jasmine rice & naan. 

  • 6)

    Garnish with fresh coriander, squeeze of fresh lemon and optional chilli oil.

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