Marinade
- 450 grams boneless chicken, diced into 1.5-inch pieces
- 1 tablespoon Lemon juice
- 1 teaspoon Spice Zen Butter Chicken Spice Blend
- ½ cup yoghurt (optional lactose free yoghurt)
- 1 teaspoon salt
Sauce
- 1 tablespoon Spice Zen Butter Chicken Spice Blend
- 2 Medium onions, pureed
- 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
- 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
- ¾ cup Tomato puree
- ½ cup water
- 1 tablespoon palm sugar or honey
- 2 tablespoon thickened cream (optional lactose free cream)
- 2 tablespoon Butter, melted (optional rice bran oil for lactose free option)
- Fresh Coriander, chopped to garnish
- Salt to taste
- Combine lemon juice, salt, yoghurt and 1 teaspoon Spice Zen Butter Chicken Spice Blend. Add chicken and coat well with the marinade. Set aside in the refrigerator for 3-4 hours.
- Preheat the oven to 200°C. Cook the chicken pieces in the oven or under a grill for 10-12 minutes or until almost done. Remove and set aside.
- Heat a pan over medium heat with 2 tablespoon butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt, half cup of water and any leftover marinade sauce. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar.
- Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream. Garnish with chopped coriander. Serve hot with naan or rice.
3 Reviews Hide Reviews Show Reviews
-
Indian restaurant at home
I’m no chef and this butter chicken was amazing! Thank you! For those interested. I just threw all ingredients using breast chicken into the slow cooker and 3-5 hours on high. Added extra cream as it was a bit hot for me last way through. Also used ghee instead of butter. Super easy!
-
Butter Chicken
Restaurant quality. So delicious. Easy to prepare with spices from spicezen. Thank you
-
Delicious
This dish is easy to make and tastes delicious!
Marinade
- 450 grams boneless chicken, diced into 1.5-inch pieces
- 1 tablespoon Lemon juice
- 1 teaspoon Spice Zen Butter Chicken Spice Blend
- ½ cup yoghurt (optional lactose free yoghurt)
- 1 teaspoon salt
Sauce
- 1 tablespoon Spice Zen Butter Chicken Spice Blend
- 2 Medium onions, pureed
- 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
- 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
- ¾ cup Tomato puree
- ½ cup water
- 1 tablespoon palm sugar or honey
- 2 tablespoon thickened cream (optional lactose free cream)
- 2 tablespoon Butter, melted (optional rice bran oil for lactose free option)
- Fresh Coriander, chopped to garnish
- Salt to taste
- Combine lemon juice, salt, yoghurt and 1 teaspoon Spice Zen Butter Chicken Spice Blend. Add chicken and coat well with the marinade. Set aside in the refrigerator for 3-4 hours.
- Preheat the oven to 200°C. Cook the chicken pieces in the oven or under a grill for 10-12 minutes or until almost done. Remove and set aside.
- Heat a pan over medium heat with 2 tablespoon butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt, half cup of water and any leftover marinade sauce. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar.
- Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream. Garnish with chopped coriander. Serve hot with naan or rice.
Customers Also Viewed
Butter Chicken Spice Blend (Certified Organic)
Certified Organic by ACO. Gluten Free - endorsed by Coeliac Australia. Vegan Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Chicken Korma
500 grams chicken, diced 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste) 2 medium onions pureed 1 teaspoon Ginger paste 1 teaspoon Garlic paste 3 tablespoon plain...
Thai Mussaman Curry Spice Blend
Mussaman (“Muslim-style”) is a curry hailing from southern Thailand. Quite dissimilar from other Thai curries, Mussaman has a distinctly Indian influence, notably in the addition of...
Vegan Tofu & Vegetable Curry (in Butter Chicken blend)
½ cup broccoli florets ½ cup chopped green beans 1 red capsicum, cubed 1 pack fresh firm tofu 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1...
Biryani Spice Blend
An authentic Biryani masala (spice mix) derived from traditional north Indian recipes, this exotic spice blend contains 17 organic spices in perfect ratio, individually hand-roasted and stoneground...
Chickpea & Lentil Spice Blend
A healthy, heart-warming intricate mixture of curry spices with an earthy, tart, tangy, spicy and fragrant finish, our Chickpea & Lentil Blend consists of 18 organic spices, all individually...
Roast Chicken
1.6 kg whole free range chicken 1.5 tablespoons rice bran oil 4 garlic cloves, crushed 1 lemon (halved) 3 tablespoon Spice Zen All Purpose Spice Blend-Mild 1 teaspoon sea salt Rosemary...
Three Spice Blend Gift Box
Our three most popular spice blends packed in an elegant gift box. - Butter Chicken Spice Blend - 60 grams - Thai Mussaman Curry Spice Blend - 60 grams - Harissa Spice Blend - 60 grams
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...