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Butter Chicken with Natural Probiotic Yoghurt

Butter Chicken
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes


  • 600g chicken thighs, cut into 3cm pieces
  • 1 cup Rokeby Farms Natural Probiotic Yoghurt
  • 1 tsp garam masala
  • 1 tsp brown sugar
  • 1/2 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp coconut oil
  • 2 tbsp butter
  • 1 cup of tomato puree
  • 1/2 cup chicken stock
  • 1 tsp salt
  • 1 brown onion, cut into thick slices
  • Basmati rice, to serve
  • Coriander leaves, to serve


  1. Mix 1 cup Probiotic Yoghurt, garam masala, brown sugar, chilli powder, cumin powder, coriander powder, minced ginger and minced garlic in a bowl. Coat chicken in mixture, cover and refrigerate for 2 hours.
  2. Heat coconut oil and butter in a saucepan over medium-high heat. Add onion and cook for 3 minutes or until softened. Add chicken mixture to pan and cook for 5 minutes. Add tomato puree and stock, bring to the boil and them reduce heat to low, allowing mixture to simmer for 10 minutes until it has thickened slightly.
  3. Serve with Basmati rice, coriander leaves and a side of warmed naan bread and papadums.

Watch how to make it…