Tomato Butter Chicken
This butter chicken recipe is a guaranteed crowd-pleaser — rich, creamy, and full of flavour with just the right amount of spice. Using Mutti Polpa’s finely chopped tomatoes gives the sauce a vibrant, authentic base, while the oven-roasted chicken adds a delicious depth. Easy to prep and packed with comfort, it’s a perfect midweek dinner that feels a little bit special.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
40 min (COOK TIME: 30 min / PREP TIME: 10 min)
4-6 people
Ingredients
-
1
kg
chicken thigh
(cut into bite size pieces)
-
1/3
cup
butter chicken curry paste of choice
(can also use tandoori or rogan josh)
-
2
garlic cloves
(crushed, peeled)
-
1
cup
Greek yoghurt
-
1
small Lebanese cucumber
(chopped)
-
Crispy pappadums and steamed rice
(to serve)
Butter Chicken Sauce
-
2
tablespoons
rice bran oil
-
1
brown onion
(peeled, finely chopped)
-
2
tablespoons
butter chicken curry paste of choice
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
1
tablespoon
- 1+1/2 caster sugar, to taste
-
50
g
butter
-
1/2
cup
cream
(125 ml)
-
1/4
cup
roughly chopped coriander
(optional)
Share the ingredient list
Tomato Butter Chicken: Method
- Preheat the oven to 220C fan forced. Combine the chicken, curry paste, garlic, oil and 1/3 cup of the yoghurt in a bowl and mix well to combine. Allow to marinate for as long as possible then transfer to a large baking tray and cook for 25-30 mins or until edges are slightly charred. Carefully drain off excess liquid during cooking, if needed.
- Meanwhile, to make the butter chicken sauce, heat the oil in a large heavy based pan over medium-high heat and cook the onions for 5-7 minutes or until softened. Add the curry paste and continue to cook for a further 1-2 minutes.
- Add the Mutti Polpa tomatoes, sugar, butter and cream. Stir until the butter has melted and the sauce is thick. Add the cooked chicken to the sauce and season with salt.
- Combine the remaining yoghurt and cucumber in a bowl. Stir the coriander through the sauce and serve with the steamed rice and pappadums.
