Our Butter Chicken

Butter Chicken
with our Indian Curry Paste, and Tomato Passata

(Serves 4)

  • 900g skin off whole chicken thighs
  • 150g yoghurt
  • 1 Tsp salt
  • 1 Tsp chilli powder •optional•
  • 1 Tsp sweet paprika •for colour, optional•
  • 1 jar Church Farm Indian Curry Paste
  • 1 jar Church Farm Tomato Passata
  • 50g butter or ghee
  • 50g cream
  • Fresh coriander, chopped



  1. Mix the yoghurt with half a jar of Church Farm Indian Curry Paste and the salt to make a marinade.  Add the chilli powder if you want it a bit hotter, and the sweet paprika to increase the red colour.  In a bowl combine the chicken thighs with the marinade and leave for 2 hours or overnight.
  2. Preheat an oven grill to high heat.  Lay chicken on a baking tray and grill each side until cooked through and browned and blackened in spots.  Remove and let cool and chop into bite sized pieces, retaining the pan juices.
  3. Meanwhile make the sauce.  Heat the remaining Church Farm Indian Curry Paste in a saucepan and add the Church Farm Tomato Passata. Simmer for 10 minutes.  Then add the butter and cream and simmer gently for 2 minutes.  Not for too hot or long as the butter may split.  Add the chicken with the pan juices and stir to combine. Stir through chopped coriander.
  4. Serve with rice, naan and streamed greens.
Our Butter Chicken
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