Kumar’s Butter Chicken

A creamy Indian curry with cumin, fenugreek leaves, pure ghee and cashew nuts. A delicious, mild curry to combine with chicken or other types of meat.



1000g diced chicken thigh or fillet
500 g Kumar’s Butter Chicken paste
50 g Vegetable oil
100 g Water


Stir-fry the diced chicken in the oil.
Add the Butter Chicken paste and the water and simmer gently with the lid on.

Replace the diced chicken with a different types of meat. Try adding some finely chopped spring onion and diced tomatoes.
In place of water, you can add coconut milk, yoghurt or cream, or a combination of both for a milder taste.
Garnish the dish with fresh coriander.