Butter Chicken


  • 2 tablespoons of olive oil
  • 1 large leek, chopped
  • 2 cloves garlic, crushed
  • 1 pinch or more of cayenne pepper (optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2  teaspoon mild paprika
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 3 tablespoons tomato paste
  • 800g – 1 kg chicken thigh fillets, cut into cubes
  • 1/2 lemon juiced
  • 1 teaspoon sea salt
  • 2 x 270 ml can coconut milk
  • coriander to garnish


Heat oil in a large frying pan that has a lid, add the leek and saute for around 3 minutes on a gentle heat until transparent.Add the garlic and spices stirring until leek is coated.  Then add tomato paste and cook for 1 minute.  Add the coconut milk, lemon juice and salt.  Stir until thoroughly mixed.

Turn the heat up to medium and simmer sauce.  Add chicken and stir until completely coated.  Cover with lid and cook, stirring occasionally for 20-25 minutes or until chicken is cooked and sauce is thickened.

Garnish with coriander and Serve.

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