Butter Chicken - Delicious Recipes from Flora & Stork


100 ml natural yoghurt

180 g (6oz) plum tomatoes, skinned and chopped 1 tbsp tomato puree

50 g (2oz) ground almonds

2 cm piece fresh ginger

1 fresh green chilli, deseeded and finely chopped 1/2 tsp garam masala

1/2 tsp ground chilli powder 

4 skinless chicken breast fillets, thickly sliced (440g) 

60 g Flora Buttery

4 cardamom pods, crushed

2 cloves garlic 

1 onion, finely chopped

200 ml semi-skimmed milk

2 tbsp Elmlea

3 tbsp fresh coriander, chopped 


Put all ingredients for the marinade in a blender and blitz for 20-30 seconds, pour the mixture over the chicken, cover and leave in fridge overnight.

Heat half the Flora Buttery in a large frying pan, add the cardamom pods and cloves and cook on medium heat for 30-40 seconds. Add the onions and cook for 3-4 minutes on medium heat until onions soften but do not brown.

Add the chicken and the marinade, stir well and cook on medium heat for 15-20 minutes. Cover the pan, reduce heat to low and simmer gently for 10-15 minutes until the sauce thickens. Add the milk and stir in well, once the mixture has heated through again, add the Elmlea and the coriander. Stir through, cook for further 2-3 minutes and serve. 


Top tip: Perfect served with basmati rice and naan bread. Please note: this recipe includes 12 hours of marinade time.