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Butter Chicken Recipe

Everyone's favourite comfort curry and a dinner dish to please the pickiest of eaters - tantalise your taste buds with a creamy buttery spoonful of spiced chicken.

Shopping List:

  • 1Kg diced chicken thigh fillets

  • 250ml plain yoghurt

  • 20g Butter,

  • Vegetable Oil

  • 1 x 400g can Tomato Puree or Crushed Tomatoes

  • 125ml Cream

  • Salt

  • Sugar

  • Fresh Coriander to garnish

  • Rice or Roti

  • Cumin included



  • Mix spices with 1Kg of chicken cut into 3 cm cubes.

  • Mix in 250ml Plain yoghurt and marinate for 1 hour or preferably overnight.

  • Remove from fridge 10mins before cooking.

  • Heat 1 teaspoon of Vegetable oil and 20g of butter in a heavy-based frying pan over medium heat. When hot add Cumin seeds. Fry for 15 seconds, add 1 x 400g can of tomato puree.

  • When the tomato bubbles, add 1 1/2 teaspoons of salt, 1 teaspoon of sugar, stir through. Add chicken, including marinade. Stir occasionally until pieces are well-coated and heated through, 12 to 15 minutes.

  • Stir in cream and continue cooking for 3-4 minutes until chicken and sauce are hot.

  • Garnish with fresh Coriander and serve over rice or with Roti.

Serves 4 - 6

Ingredients: Cumin, Coriander, Chilli, Salt, Pepper, Ginger, Garlic, Cinnamon, Fenugreek

Store in a Cool, dry place. May contain traces of Nuts. Made in Australia from Local and Imported Ingredients

Vegan Butter Jackfruit & Butternut Curry Recipe

Shopping List:

1 Deelicious Dishes Butter Chicken Spice Mix 

4 tins green jackfruit in brine
1 small butternut pumpkin, peeled and diced
1 tablespoon maple syrup
1 500g tub natural or coconut yoghurt (vegan)
1 tablespoon coconut oil or other oil 

1 can chopped tomatoes
salt to taste
Fresh coriander to garnish
Rice, cauli-rice or roti to serve



The day before, or at least 1 hour before cooking if possible: mix the drained jackfruit and diced pumpkin with the maple, half the tub of yoghurt and the spice powder (not the cumin) in the butter chicken mix. Chill overnight or for 1 hour

Heat a large pan with the coconut oil and fry the cumin seeds (included in Butter Chicken mix) until fragrant. Add the tinned tomato and simmer then add the marinaded jackfruit/pumpkin and all of the marinade.

Cook for 15-20 minutes or until hot through and the pumpkin is tender. Check seasoning and add extra salt if needed.

Meanwhile steam your rice or pan fry your roti. Serve topped with extra yoghurt and coriander.

Can also be made with diced tofu in place of jackfruit.

Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe

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