We all love Butter Chicken. Here is a recipe modified to suit Kiwis. Enjoy!



2kg Waitoa chicken thigh

200g yoghurt

15g coriander powder

15g cardamom powder

15g cinnamon

15g turmeric

15g masala

10g chilli powder

25g mustard oil

Salt and pepper to taste

Sauce base:

2 chillis

15g garlic

15g ginger

10g cumin seed

15g masala

15g turmeric

100g butter

2 cinnamon sticks

10g cardamom

10g cloves

15g coriander powder

Mix together all of the chicken ingredients in a mixing bowl along with the chopped up chicken thigh. Place on an oven tray and cook for 20 minutes on 185 degrees.

For the sauce, chop fresh chilli, garlic and ginger. Add all the ingredients to a pot and cook on a low heat. Using a stick blender, blitz and continue to reduce slowly. Add the chicken to the mix and let it simmer for 5 minutes.

Check the liquid regularly to ensure it does not dry out and allow to simmer for a further 30 minutes.

Serve with your favourite rice, tangy tomato chutney, yoghurt and roti.

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