Zola’s Feasts Butter Chicken Curry


Serves 4-6

For marinade:
½ cup plain double cream yoghurt
1 Tbs crushed garlic
1 Tbs grated ginger
1 tsp chopped chilli (or to taste)
1 tsp turmeric
2 tsp garam masala
1 tsp salt
1 kg boneless, skinless chicken thighs

For the sauce:
1 tsp olive oil
2 Tbs butter
1 onion, grated
2 Tbs crushed garlic
1 Tbs grated ginger
2 Tbs Zola’s Feasts Fragrant Curry Powder
1 Tbs garam masala
1 tin pureed tomatoes
1 Tbs sugar
1 cup pouring cream
Salt and pepper to taste
Fresh coriander to serve8 chicken drumsticks
2 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/4 cup honey
1/4 cup soy sauce
2 tsp chilli paste (or to taste)
2 garlic cloves, chopped
1 Tbs grated ginger
3 Tbs sesame seeds


Combine yoghurt, garlic, ginger, chilli, turmeric, garam masala, salt and chicken.

Mix well then leave to marinate in the fridge overnight, or as long as possible.

For the sauce, heat olive oil and butter in a pot, then add the onion, garlic and ginger and saute gently until softened.

Add Zola’s Feasts curry powder and garam masala, then saute over low heat for 2 minutes for the spices to toast.

Add the pureed tomatoes, sugar and 1/2 cup water, then leave to simmer on low heat for 15 minutes.

Cook the marinated chicken thighs in a hot griddle pan to get the edges charred for flavour.

Remove from the griddle, then cut into bite sized pieces.

Add cream to the sauce, then simmer for another 5 minutes before adding the chicken.

Simmer for another 5-6 minutes, the chicken should be fully cooked through now.

Season with salt and pepper to taste, then top with coriander before serving.