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Butterish Chicken (Dairy Free)

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“A rich, creamy mild butter chicken curry, best served over rice with a crisp green or a green pea curry. I usually also serve with mango or feijoa chutney to point up the acid levels.”
1hr 20mins

Ingredients Nutrition


  1. Cut the chicken into bite sized pieces.
  2. Grate the first onion, and add in first measures of ginger(grated), garlic(pureed) and add chilli powder, cumin, garam masala and lemon juice. At this stage you could also choose to add goat yoghurt to the mix to assist in tenderising but I don't so I've left it off the instructions.
  3. Add the chicken to the spice mix and mix together. Leave to marinade at room temperature for 30 minutes or in the fridge 2 hours or even overnight.
  4. Bake or grill the chicken at 200°C for 12-15 minutes or until just cooked.
  5. Meantime -- in a saucepan or frying pan heat the oil and add in the second onion, ginger and garlic (all grated or pureed). Cook over a medium heat, stirring often, until the mixture browns but does not burn - it will be very fragrant.
  6. Add in the second measure of cumin and chilli powder and cook until the oil starts to separate out (don't worry, this is normal). Then add the tomato paste and cook again until the fat starts to separate.
  7. Add the coconut cream, salt and garam masala, and then add the chicken back in and heat through. You may want to add some lemon juice if you think the sauce needs a bit of oomph (this will bring out the gentle chilli heat).
  8. Serve over rice with your choice of sides.

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