Tandoori Chicken with a Butter Sauce

The best, most luxurious tandoori chicken recipe out there, and the sauce.. wow. If you haven’t experienced this recipe, then you are missing out on some of the most mouth-watering flavour you can ever get.


500g chicken breast or thigh fillets, cut into bite sized pieces

250g full fat natural greek yogurt
50g Shemin’s Indian Curry Paste
1 tsp Shemin’s Garam Masala
Pinch of salt
Juice of ½ a lime plus lime wedges to serve

Butter Sauce
25g butter
50g Shemin’s Indian Curry Paste
225g passata
200ml double cream
Salt to taste
A handful of chopped coriander, washed and chopped roughly


1. Mix the ingredients for the marinade in a glass bowl. Add the chicken pieces and mix making sure that the chicken is well coated. Refrigerate for at least 2 hours or overnight if possible. Bring the chicken to room temperature before cooking. You can also skewer the chicken if you want.

2. When ready to cook, pre-heat the barbecue (or the chicken can be cooked under a hot grill). Cook the chicken on a medium – high heat for approx. 5 mins on each side or until the chicken is cooked through and charred at the edges.

3. In the meantime, heat the butter in a medium sized pan. When the butter has melted, add the curry paste and sauté for a minute. Add the passata and cream, then simmer the sauce until thickened, about 20 minutes.

4. Pour the sauce on the chicken or serve separately. Garnish with fresh coriander.

Serves 4

Products used in this recipe