Butter Chicken Masala

by Peter Kuruvita

Served with warm naan or basmati rice, a classic Butter Chicken Masala is a satisfying and flavorful meal that’s both aromatic and rich in taste.

• 1 kg chicken thigh fillet, quartered
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 tablespoons yoghrt
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, minced
• 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces
• 2 tbsp Butter Chicken Masala from The One & Only Spice Stack
• 150 ml good quality passata
• 1 cup (240 ml) pure cream (or thickened/heavy cream)

Method

1. Marinate the chicken in the Butter Chicken Masala rub. 
2. Heat olive oil and butter in a large skillet on medium heat.
3. Add onions, garlic and ginger. Cook, stirring for 1 minute until fragrant.
4. Add chicken, Cook, stirring for 3-4 minutes until the chicken is slightly browned.
5. Add tomato passata and cream and stir to combine. Cook for 8 minutes more.
6. Serve with plain yoghurt, cilantro, cucumber, red onion and chilli. Serve with toasted Naan, or steamed basmati rice topped with fried shallots if you like.