Easy butter chicken

Easy Butter Chicken

Serves 4-5 without vegetables – with vegetables will easily serve 6


  • 1kg chicken thigh
  • 1 quantity butter chicken spices
  • 1 brown onion, diced
  • 4 garlic cloves, minced
  • 3 tbsp vegetable oil
  • 400g can coconut cream
  • 3 tbsp fresh lemon juice
  • 200g tomato paste
  • 2 tsp sea salt
  • 2 tbsp butter


  • Using a heavy based saucepan, heat oil on medium and fry onion and garlic until soft and fragrant
  • Add chicken and fry until golden. Sprinkle spices over chicken and continue to cook to release flavours
  • Mix in tomato pasted, add coconut cream and salt and stir thoroughly.  Cover and bring to a simmer and reduce heat. Continue to cook for 15 minutes until chicken is nearly cooked though
  • If adding vegetables place in pot and stir, simmer for 10 minutes until chicken and vegetables are tender, stir through butter and add lemon juice
  • Serve with steamed rice

NB suggested vegetables include green beans, broccoli, snow peas, zucchini

If you have found this recipe from your mummyrepublic sample please note the sample given is 1/5 of the original spice mix recipe making it great for a single sample serve – to use the spices please use the following quantities with the same method

  • 200g chicken thigh
  • 1 sample sachet of spices
  • 1/4 brown onionc finely chopped
  • 1 garlic glove minced
  • Dash of vegetable oil
  • 100ml coconut cream
  • 2 teasp lemon juice
  • 40g tomato paste
  • Sprinkle of sea salt
  • 2 teasp butter