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

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6 Serves
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Serves: 4-6 Serves
Ingredients
- 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)
Method
- 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.