Photo of Bhuna butter chicken - spice pots by WW

Bhuna butter chicken - spice pots

Points® value
Total Time
3 hr 25 min
10 min
1 hr 15 min
This recipe is a Spice Pots invention – you won’t find a Bhuna Butter Chicken in India! This recipe involves marinating the chicken before baking in the oven.


Root Ginger

1 teaspoon(s), grated


6 clove(s), crushed

Fat Free Natural Yogurt

150 g

Spice Pots Bhuna Blend

8 teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Chicken breast, skinless, raw

1000 g, cut into chunks

Olive Oil

1 tablespoon(s)


1 large, thinly sliced

Coriander, fresh

1 teaspoon(s), chopped

Brown Rice, dry

240 g, cooked to pack instructions


  1. Mix together the ginger, garlic, yogurt, Bhuna spices, tomatoes and salt. Add the chicken and coat thoroughly. Leave to marinate in the fridge for at least 2 hours, or overnight.
  2. Heat the oil in a large frying pan and cook the onion until soft and browning. Add the chicken mixture and fry for 2 minutes. Mix in the coriander and tip into a shallow baking dish.
  3. Bake for 1 hour at 180°C, fan 160°C, gas mark 4. If the top is browning too quickly, cover with tinfoil. If not browned enough, put under the grill for a couple of minutes at the end of cooking time. Leave to rest for 10 minutes before serving.
  4. Serve the chicken with the cooked rice.