Unforgettable Butter Chicken: The Ultimate Recipe That Will Leave You Craving More thanks to Herbies!
I know the ‘ultimate’ butter chicken recipe is a big claim but trust me when I tell you this Butter chicken recipe is the best one, I have ever made! The secret ingredient? Herbie’s spices Butter Chicken Mix!

Herbies Spices pride themselves in making the freshest and best quality easy to find and hard to find herbs and spices. These Blends and spice mixes made at Herbies Species, contain no fillers, starches, MSG, free-flow agents or additives of any kind. This ensures the richest flavour and highest Quality results.
I have made this butter chicken, in a few different versions, I have done Gluten Free, Dairy Free and Also Vegetarian and still every time I take my first mouthful I am once again taken aback by the delicious flavour and perfect balance of this dish.
Let’s start with the original recipe, found on the pack of the Butter Chicken Spice Mix.

1kg chicken breast, cut into 5–7cm cubes.
3 tbsp Herbie’s Butter Chicken Spice Mix
300g Greek yoghurt


2 brown onions, chopped.
4 large cloves garlic, chopped.
2 tbsp butter
5 tbsp Herbie’s Butter Chicken Spice Mix
2 tbsp mango chutney
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp tomato ketchup
50g (1/2 cup) ground almonds
2 x 400ml can coconut milk
1 tsp salt

1. Combine chicken, spice mix and yoghurt and mix well. Marinade overnight if possible.
2. For sauce, puree the onions and garlic (or chop finely). Melt butter in a heavy saucepan and sauté onions and garlic over low heat for 5 minutes. Stir in spice mix for one minute, then add chutney, tomato paste, sugar and ketchup. Stir until well combined, then add almonds, coconut milk and salt. Slowly bring to a simmer, stirring, to create sauce. Simmer for 5 minutes, then either cool completely to refrigerate or freeze, or continue with chicken.
3. Heat a griddle pan (or bbq) to high and char chicken pieces for 1-2 minutes each side. This is just to seal the chicken, not cook it. Do not overcrowd the pan, and when both sides are lightly browned, add the chicken to the sauce.
4. Cook over low heat for 15-20 minutes until chicken is very tender. Do not allow to boil, or the chicken will be too tough. Alternatively, place a lid on casserole and cook in a low (130C) oven for 35-40 minutes. Slow cooker 45 mins – 1 hour.
5. Serve with rice and poppadom’s, or for a feast, serve with our Saag Paneer and Aloo Gobi.
Use the sauce for a vegetarian curry with cauliflower and chickpeas, or carrots and green beans.
Make the sauce ahead and freeze, or store in the fridge for up to 4 days.

This is an awesome recipe to have over winter and one that I am sure will become a weekly staple in most households after trying it!

Let us know what you think!


Lucy x