Simon Johnson Butter Chicken Paste has a mild heat and a rich flavour. To recreate this classic aromatic Indian dish, simply stir the paste through thick natural yoghurt to make a delicious marinade for chicken that’s even better than take-away!

Butter Chicken | Serving Suggestion:

Marinate 750g diced chicken thigh fillets with 5 tbsp paste, ¼ cup natural yoghurt for at least 1 hour or refrigerate overnight for best results. Heat 1 tbsp oil and fry chicken on high heat until just cooked. Lower heat and add 1 tbsp butter and stir through until butter melts. Add 1 ½ cups of SJ Tomato Passata  or 500g fresh tomato (skin-off & pureed) and cook for 10 mins or until liquid has evaporated slightly. Add 1 tbsp sugar and 1/3 cup cream and heat through. Garnish with fresh chopped coriander and serve with steamed basmati rice or pilau.