Butter Chicken

Butter Chicken



  • 6 chicken thighs
  • 1T oil
  • 2T butter
  • 1t cumin
  • 1t curry powder
  • 1t paprika
  • 1/2 t cinnamon
  • 2 clove(s) garlic mashed
  • 1 knob(s) ginger, grated
  • 1t garam masala
  • pinch chilli
  • 1 x 400g tin of whole peeled tomatoes, blended
  • 1t xylitol
  • Salt and pepper to taste
  • Splash of lemon juice
  • Small tub full cream yoghurt
  • 1 handful(s) fresh coriander, roughly chopped for garnish



  1. Add oil to a hot pan and brown chicken then remove from the pan and keep on the side.
  2. Add butter and spices and fry for a minute or 2 (until you can smell the spices well)
  3. Add tomatoes, salt & pepper, lemon juice and xylitol.
  4. Put the chicken back in the pan and simmer for 1 hour
  5. Serve with a dollop of cream yogurt and fresh coriander.
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