Butter Chicken with Mushrooms
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A comforting and flavourful butter chicken made with our Makhani curry paste.
Ingredients (6-8 servings)
- 540 g chicken (thickly sliced or cubed)
- 225 g plain yogurt
- 2 ½ tbsp paprika
- 4 tbsp neutral oil (sunflower, olive)
- 110 g onion
- 1 jar (90ml) Makhani curry paste
- 270 g mushrooms
- 400 ml coconut milk
- Salt, to taste
Method
- Preheat the oven to 375°F (190°C).
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In a bowl, combine the chicken with yogurt and paprika.
Mix well and let marinate for 4 hours or overnight in fridge (optional). - Place the chicken on a baking tray and roast for 20–25 minutes, until cooked through.
- Heat the oil in a pan over medium heat.
- Add the onion and cook until soft and lightly golden.
- Add the Makhani curry paste to the onion. Stir well and cook together for 2–3 minutes to release the flavours.
- Add the mushrooms and cook until tender.
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Pour in the coconut milk and mix well.
Let it simmer gently until the sauce becomes smooth. -
Add the cooked chicken to the sauce and stir to combine.
- Taste and adjust salt if needed.
To serve
Serve warm with basmati rice or naan. For a richer finish, add a small drizzle of cream when serving.
Alternative option
For a more decadent version, you can use heavy cream instead of yogurt and coconut milk. Our version offers a lighter, well-balanced alternative while keeping the flavour of the dish.