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Butter Chicken


PS: My spices I source from the local Indian spice shops.


  1. Heat some butter in a pot, add your chopped onions and sauté until translucent, then add 2 teaspoons of garlic and your spices and stir in half of your tin of coconut cream and let it cook for 3 minutes before adding your diced chicken fillet.
  2. Cook on medium heat for 20 minutes then add in some chopped dhanya and the fresh cream, and reduce heat.
  3. Once chicken is soft and tender the dish is complete.
  4. Boil & steam 2 cups of Basmati rice to serve with your butter chicken.

Side dish – Tzatziki

(my version)

Mix together and refrigerate while still busy with your food!