• Nathan Waters

Butter Chicken Sauce

This recipe is one that we will make at least once a week. It is quick, delicious, and above all else is full of nutrients and void of anything artificial.


  • 50g organic, grass fed, unsalted butter (Kerrygold is the brand we use)

  • 1 inch of ginger, grated

  • Half a green chilli, sliced

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamom

  • 5 cloves

  • 1 brown onion, diced

  • 3 tsp tomato paste

  • 1 tsp chilli powder

  • 1 tsp coriander powder

  • 2 cans of coconut cream

  • Pinch of dried fenugreek

  • Fresh coriander

  • Pink salt


  1. Heat butter, ginger, chilli, cinnamon, cardamom and cloves in a pot on medium heat. Stir continuously until the butter is melted and the spices are combined.

  2. Add in the brown onion and saute for a few minutes, don't let it burn.

  3. Add in the tomato paste, chilli powder and coriander powder and stir continuously until a paste llke consistency forms.

  4. Add in coconut cream, fenugreek, fresh coriander and salt. Simmer for 5-10 minutes, or until sauce thickens.


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