Butter chicken

By admin
03 February 2014

Winning recipe by Naazia Mongratie of Rylands, Cape Town.

Serves 4-6

Preparation time: 15 min

Marinating time: 30 min

Cooking time: 25 min


30 ml (2 T) tandoori paste

125 ml (½ c) low-fat yoghurt

500 g chicken fillets, cut into strips


15 ml (1 T) tandoori paste

15 ml (1 T) garam masala

15 ml (1 T) honey

1 onion, quartered

1 can (410 g) whole tomatoes

1 can (400 ml) coconut cream

5 ml (1 t) ground coriander

5 ml (1 t) turmeric

1 chilli

1 bunch coriander


15 ml (1 T) oil

fresh coriander to garnish

1        CHICKEN Preheat the oven to 180 °C. Grease a baking sheet with oil.

2        Mix the tandoori paste and yoghurt in a bowl, add the chicken strips and mix well. Cover and marinate in the fridge for 30 minutes.

3        Transfer the chicken to the baking sheet and grill in the oven for 10 minutes. Set aside.

4        SAUCE Blend the sauce ingredients In a food processor until smooth.

5        Heat the oil in a large saucepan, add the chicken and sauce and simmer over low heat for 10 minutes or until the sauce thickens.

6        Serve with basmati rice or rotis and garnish with fresh coriander just before serving.

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