Kiwi style butter chicken

A black pot with a lid on, a dish filled with curry sauce, roti breads and two small dish of food on a mat.
We all love Butter Chicken. Here is a recipe modified to suit Kiwis. Enjoy!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Servings 8 people


  • 2 kg Waitoa Free Range chicken thigh fillets
  • 200 g plain yoghurt
  • 15 g coriander powder
  • 15 g cardamom powder
  • 15 g cinnamon
  • 15 g turmeric
  • 15 g masala
  • 10 g chilli powder
  • 25 g mustard oil
  • Salt and pepper to taste

Sauce base

  • 2 chillis chopped
  • 15 g garlic chopped
  • 15 g ginger chopped
  • 10 g cumin seed
  • 15 g masala
  • 15 g turmeric
  • 100 g butter
  • 2 cinnamon sticks
  • 10 g cardamom
  • 10 g cloves
  • 15 g 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°C.
  • 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.


Remember to share this online with the hashtag butter chicken recipe nz, i.e #butterchickenrecipenz
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