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Butter Chicken

This rich and creamy butter chicken combines tender, spice-marinated chicken with Miami Chopped Peeled Tomatoes and Miami Tomato Paste to create a deeply flavourful tomato-based sauce. Finished with butter, fresh cream and coriander, it’s a comforting family favourite best served with basmati rice, naan or roti. Easy to prepare and packed with warming flavour, it’s the perfect choice for a satisfying weeknight dinner.

Recipe Overview

Recipe Ingredients

  • 500 g chicken, cubed
  • 2 tbsp butter chicken spice
  • 2 tsp ginger & garlic
  • 1 medium onion
  • 1 can Miami Chopped Peeled Tomatoes
  • 50 g Miami Tomato Paste
  • ¼ cup butter or ghee
  • ½ cup coconut cream (optional)
  • ½ cup fresh cream
  • Fresh coriander
  • Salt, to taste

Instructions

  1. Marinate the chicken with the ginger & garlic and 1 tbsp butter chicken spice for at least 30 minutes (or overnight if possible).
  2. Heat the butter or ghee in a large pan and fry the onion until softened and lightly golden.
  3. Add the chicken and cook for about 10 minutes, stirring occasionally.
  4. Stir in the 50 g Miami Tomato Paste and cook for 1–2 minutes.
  5. Add the 1 can Miami Chopped Peeled Tomatoes and simmer for 5–10 minutes, until the sauce thickens.
  6. Add 3 tbsp water and the coconut cream (if using).
  7. Stir in the fresh cream and simmer for another 2–3 minutes.
  8. Add fresh coriander and season with salt to taste.
  9. Serve with basmati rice, naan, or roti.

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