Slow Cooked Butter Chicken

This enticing chicken dish is one you’ll love. Indulge in this soothing curry through the delicious flavours from our Butter Chicken Paste.

Spice Level
Total Time


Serves 3

Chicken Marinade
1/2 cup plain yoghurt
1 tbsp lemon juice
1 tsp turmeric
1 tsp garam masala
1 tbsp fresh grated ginger
2 cloves garlic
750g chicken thigh fillets, cut into bite-size chunks

Butter Chicken Curry
1 tablespoon unsalted butter or ghee
1/2 cup Patak’s Butter Chicken Paste
1 cup tomato passata
1/2 cup water
1 tbsp sugar
1/2 cup cream
chopped coriander to garnish

Steamed rice and Patak’s Pappadums, to serve


  1. In a large bowl, combine all the marinade ingredients and stir to fully coat the chicken. Marinate for at least 15 minutes or up to 24 hours, covered in the refrigerator
  2. When ready to cook, heat a large fry pan over high heat with the tablespoon of butter. Add the chicken (you may have to do this in 2 batches) and brown for about 5 minutes – it won’t go fully brown due to the yogurt marinade, and it doesn’t have to be cooked through.
  3. Add the Patak’s Butter Chicken Paste and stir for 2-3 minutes until fragrant and the chicken is fully coated
  4. Add the tomato paste, water and sugar. Lower the heat and simmer for 30 minutes.
  5. Meanwhile, make the raita by combining all ingredients in a small bowl.
  6. When ready to serve, stir the cream through the curry and then remove from the heat.
  7. Garnish with coriander and serve with vegetable raita, rice and Pappadums.