[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) A$120. Offer ends 22/06/24. See terms.
Photo of Butter chicken by WW

Butter chicken

Total Time
35 min
15 min
20 min
Enjoy creating this creamy, moreish dish full of delicious spices and buttery flavours.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), finely sliced

Fresh ginger

1 tsp, finely grated

Skinless chicken breast

500 g, cut into 3cm pieces

Garam masala

2 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried chilli flakes


Tomato passata

2 cup(s), (520g)


600 g, peeled, cut into 2cm pieces

Reduced-fat evaporated milk

¼ cup(s), (60ml)

Pappadum, uncooked

8 individual, (8 x 10g)

English spinach

1 bunch(es), trimmed, roughly chopped

Frozen green peas

1 cup(s), (120g)

Cooked basmati rice

2 cup(s), (340g)

Fresh coriander

2 tbs, leaves to serve


  1. Heat the oil in a saucepan over medium heat. Cook the onion, garlic and ginger, stirring, for 3 minutes or until soft. Add the chicken and cook, stirring, for 1 minute. Add the garam masala, cumin, coriander and chilli flakes and cook, stirring, for 1 minute or until the chicken is well coated in spice. Add the passata and pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Stir in the milk.
  2. Meanwhile, cook the pappadums in the microwave following packet instructions.
  3. Cook the spinach and peas in a saucepan of boiling water for 2 minutes. Drain.
  4. Divide rice, curry, spinach and peas among serving plates. Serve with the pappadums.