Butter Chicken


  • 2 double breast chicken fillets - diced (about 1.3kg)
  • 2 tins evaporated milk
  • corn flour - a few teaspoons
  • 1 single server yoghurt sized tub of tomato paste
  • equal portion of tandoori paste to tomato paste
  • continental parsley
  • 1 tablespoon garlic
  • Canola oil
  • 50g butter


  1. Heat pan with oil. Add garlic and cook for a few minutes.
  2. Add diced chicken and brown meat before adding tomato paste and tandoori paste. Mix thoroughly.
  3. Whisk cornflour into the evaporated milk. Add mixture to pan with chicken, and stir through until you get a consistent colour. Allow milk to bubble and thicken before turning the heat down to simmer.
  4. When the chicken is cooked, add the butter and allow to melt as you stir it through.
  5. Add chopped parsley and serve on a bed of rice.


  • This recipe is very easy to follow and one of my flatmates even commented that my butter chicken was way better than what was offered at a local Indian eatery. Thanks Pete.
  • Adding vegetables can be done as well and makes for a nice dish.