Butter Chicken Curry

Cook Time 30 minutes

Servings 4


580g skin-off chicken breast fillets, diced into 2cm cubes

5g ghee

80g brown onion, peeled and minced

2 clove of garlic, peeled & minced

3g ginger, peeled & finely chopped

1 tsp garam masala

¼ tsp fenugreek seeds

1 small pinch black pepper

1 small pinch of mild chilli powder

5g almond meal

7g salt

100g eggplant, peeled and cut into 1 cm cubes

350g canned tomato pulp

50g cream

5ml lime juice

100ml water

For the rice

240g basmati rice, rinsed

160g zucchini, diced into 1 cm cubes


Heat half the ghee in a large deep saucepan, over a high heat. Fry off the chicken for 4 – 5 minutes or almost cooked, then remove from the saucepan and reserve.

Heat the other half of the Ghee and sauté the onions until translucent, over a medium heat. Add the ginger, garlic & spices and cook for a further 3 – 4 minutes, continuously stirring or until spices become aromatic. Add diced eggplant and cook for a further 5 minutes until soft, then add the tomato pulp and water and bring to the simmer. Remove sauce and blend with a food processor until completely smooth.

Add chicken and blended sauce back to the saucepan and bring to a simmer. Then add cream & lime juice and allow the curry to reduce and thicken.

In a small saucepan add rice and enough water to cover the rice by 1 ½ cm and bring to the boil for 9 minutes. Stir through chopped zucchini, cover the saucepan, remove from heat and let stand until the water is completely absorbed.

Evenly portion the rice mix into each bowl and portion over butter chicken mix.


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