Butter Chicken

Episode 51 - Butter Chicken

Serves 4


  • 1 can Butter Beans
  • 1kg Chicken Thighs diced
  • ? cup Tomato Paste
  • ? cup Crunchy Peanut Butter
  • ? cup Tikka Masala Curry Paste (Sharwoods)
  • 1 tbsp Brown Sugar
  • 300mL Cream
  • Oil
  • 2 small hot Chillies (optional)


  1. Mix tomato paste, peanut butter, masala paste, brown sugar and cream to form a paste. Put aside
  2. Brown chicken in batches. Once browned, add sauce above and beans.
  3. Cook on medium heat for 10 – 15 minutes.
  4. Serve on yellow (Tumeric) rice with a cool cucumber salad (cucumber (thinly sliced or diced), plan yogurt (greek style the best), touch of salt & lightly pan fried cumin seeds) garnish with fresh lemon wedges.
  5. Alternatively, place shredded iceberg lettuce, thinly sliced tomato and butter chicken in a naan bread pocket.