The Best Ever Butter Chicken

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
  • One jar of Tamarind Tree Butter Chicken Makhan Walla Curry Paste
  • 1.2kg Diced chicken
  • 300g Diced vegetables of your choice
  • 2 tbsp. Olive oil
  • 260ml Warm water
  • 1 tbsp. Ground Cashews (optional)
  • 25ml Fresh Cream (optional)
  • Salt to taste
  1. Heat 2 tbsp. oil in a large saucepan.
  2. Add chicken, brown on all sides. (5 minutes)
  3. Add Tamarind Tree Butter Chicken curry paste, sauté for 2 minutes. Add 260ml water and bring to the boil then reduce to simmer. Season with salt.
  4. Add your choice of diced vegetables and cover with a lid, simmer until chicken and vegetables are cooked and the sauce thickens.
  5. Add ground cashews and cream if desired.
  6. Season to taste.
  7. Serve with fluffy basmati rice, naan or roti cucumber raita and poppadum’s.




Although I would like to have withheld the details of my great Indian chicken curry had to be honest. All thought it was great so gave them the "secret details!" 

- Glenda

Older Post Newer Post