This recipe uses the brilliant Amina's Wonder Spice Marinades – Butter Chicken Masala to create a rich, creamy, and proper South African-style curry in under an hour. It’s lekker, comforting, and full of flavour - just the way we like it!
What You’ll Need
| Quantity | Item | Notes |
|---|---|---|
| 1 kg | Chicken Fillets | Cubed, boneless, and skinless. |
| 3 tbsp | Amina's Butter Chicken Masala | Three tablespoons for the full 1kg chicken - perfect balance! |
| 200 ml | Plain Yoghurt or Buttermilk | Adds that tang and keeps the chicken tender. |
| 200 ml | Fresh Cream | For that velvety, kremetart (creamy) finish. |
| 50 g | Butter | Or Ghee if you prefer. |
| 2 tbsp | Vegetable Oil | For sautéing. |
| 1 | Medium Onion | Finely sliced or chopped. |
| 2 tbsp | Tomato Paste OR 1 Medium Tomato | If using fresh tomato, grate it finely. |
| 1 tsp | Brown Sugar | To balance the spices and acidity - don’t skip this one! |
| — | Fresh Coriander (Koljander) |
Chopped, for that final touch. |
How We Make It
1. Braise the Base
In a big pot or deep pan, heat the Butter and Oil over medium-high heat.
Add the sliced Onion and braise until beautifully golden brown - this forms the flavour base.
2. The Amina’s Magic
Add the cubed Chicken and cook for just a minute.
Stir in Amina’s Butter Chicken Masala and let the aromas come alive.
Pour in the Yoghurt/Buttermilk and Tomato Paste (or grated tomato), then give it all a good stir.
3. Prut (Simmer) and Cook
Bring the sauce to a gentle simmer, then lower the heat.
Cover and let it cook for about 20 minutes, stirring now and then until the chicken is cooked through.
4. Creamy Finish & Serve
Stir in the Fresh Cream and Brown Sugar.
Simmer on the lowest heat for another 5 minutes so the flavours can mingle.
(Important: Don’t boil after adding the cream!)
Garnish with fresh koljander and serve hot with fluffy Basmati rice, soft roti, or naan.
It’s rich, it’s creamy, it’s pure Mzansi comfort food. Enjoy!