Recipe : Butter Chicken

Butter Chicken – cooking instructions from Zest
1 kg chicken thighs or chicken breast from Hudson Meats
175g Zest Butter Chicken (1 packet) from Hudson Meats
1 red/brown onion diced
1/2 cup stock or water
2 tbsp vegetable oil
2 bay leaves
3 tbsp tomato paste
3 tbsp almond meal 
3-4 tbsp plain yogurt
1 tsp salt (optional)
1 tsp chilli flakes (optional)
  1. Dice chicken into small bite sized pieces. Season with salt and pepper to taste.
  2. Add 1 tbsp oil to a large pan on medium high heat. Add chicken and cook until browned. Cook in batches.
  3. Transfer to bowl, add zest butter chicken marinade and set aside.
  4. Or omit steps 1-3 and follow instructions on Zest Butter Chicken packet - Dice chicken into small bite sized pieces & marinade with Zest Butter  Chicken Blend for 1 hour in the fridge.
  5. Add oil to a large pan and cook onions till translucent.  Add meat and cook for 2-3 minutes. Add tomato paste, almond meal, stock or water and bay leaves. Cover and cook on low heat for 20-25 minutes
  6. Add yogurt and simmer for 5 minutes. For a thicker gravy add 1 additional tbsp almond meal. For more gravy, add ½ cup water.
  7. Serve with turmeric rice
Turmeric Rice
2 cups rice
4 cups water
4-5 tbsp butter
2-3 cloves
1 cinnamon stick
2 cardamom pods
2 cloves garlic minced
½ inch ginger minced
1 tsp turmeric
1/2 tsp salt


  1. Add the butter, garlic, ginger, cinnamon, cloves and cardamom  to a large pot. Sauté over medium high heat for a minute. Add turmeric and stir.
  2. Add dry rice to the pan and toast for 2-3 minutes.
  3. Add water, salt and cover pan with a lid. Reduce heat after 5 minutes to low heat and cook for 20-25 minutes. 
  4. Serve with butter chicken





Recipe by Sarah Ahmed : @nourish.glow.repeat

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