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Butter chicken

Serves  4
Prep time: 10 mins + refridgeration
Cooking time: 45 mins

We’ve teamed up with Kate Ivey to bring you the tastiest recipes, that are not only delicious but healthy too.

  • Curry
  • Indian
  • Chicken
Butter chicken



  • 2 teaspoons ground paprika
  • 2 tablespoons lime juice
  • 3 teaspoons salt
  • 300g natural or greek yoghurt
  • 4 pieces of ginger (thumb size)
  • 4 garlic cloves
  • Up to 4 teaspoons of Cayenne pepper depending on how hot you want it. We used 3 teaspoons and it was quite hot!
  • 2 tablespoons garam masala
  • 800g chicken breast
  • 800g diced tinned tomatoes
  • 4 tablespoons butter
  • 2 teaspoons ground cinnamon
  • 2 tablespoons honey
  • 100-200ml of coconut milk
  • 100ml milk
  • 2 onions
  • Rice to serve (optional)
  • Cut chicken breast into bite sized pieces
  • Whisk ground paprika, lime juice, salt, yoghurt, cayenne pepper, garam masala, ginger and garlic together
  • Add the chicken and put in the fridge for at least an hour
  • Preheat oven to 200 degrees Celsius and put the chicken mix in a baking dish and cook for 25 minutes
  • Dice the onions and fry them with the butter until they are translucent
  • Add the tomatoes and cinnamon and let simmer for 20 minutes
  • Add the honey, coconut milk and milk and cook for 3 minutes before adding the chicken mix, then simmer for an additional 2 minutes