CookingEasyKids friendlyOne Yummy MummyRecipes

Tandoori Butter Chicken

30 mins Cook
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If your family loves the local Indian takeaway, then this month’s Kids in the Kitchen Recipe is for you. And if you haven’t really tried Indian food before, now’s your chance to broaden your palate and give it a go. 

Our mouthwatering Tandori Butter Chicken recipe uses Gem Ground Almonds and is full of rich flavours, without being too spicy. This classic Indian curry is the perfect meal for all ages.

You can’t beat this dish for developing your cooking skills. You’ll get to:

  • Marinade chicken (this helps to bring out the flavours)
  • Make a homemade butter sauce
  • Practise your peeling and cutting
  • Learn tips and tricks from a fellow young chef (Lils, age 9)
  • Proudly share your creations with kids from all around Ireland (and beyond!)

Recipe created and demonstrated with love by Lils and Jolene from One Yummy Mummy. Thanks to them for this amazing class!

Tandoori Butter Chicken

Tandoori Butter Chicken

prep time
20 mins
cooking time
30 mins
total time
50 mins


  • Large mixing bowl

  • Wooden spoons

  • Kitchen scissors

  • Chopping board

  • Vegetable peeler

  • Tablespoon measure

  • Teaspoon measure

  • Weighing scales

  • Small bowl

  • Baking sheet/tray

  • Greaseproof paper

  • Heavy-based saucepan

  • Tongs


  • For the Marinade

  • 200g plain full-fat yoghurt

  • 1 crushed garlic clove

  • 1 centimetre grated ginger

  • A pinch of chilli powder

  • 2 teaspoons garam masala

  • 1 teaspoon ground turmeric

  • For the Chicken

  • 3 chicken breasts, sliced

  • A good drizzle of rapeseed oil

  • 1 onion, sliced

  • For the Butter Sauce

  • 1 garlic clove, crushed

  • 3 tablespoons tomato paste

  • 1 tablespoon honey

  • 2 tablespoons curry powder

  • (Underlined ingredients are used to form a curry paste)

  • 400g passata

  • 50g unsalted butter

  • 100g ground almonds

  • 30ml cream

  • To Serve

  • Chopped fresh coriander or parsley (garnish)

  • Rice

  • Poppadoms


Preheat the oven to 200 degrees/180 degrees fan/gas mark 6.
Stir the marinade ingredients together in a mixing bowl.
Use a pair of kitchen scissors to slice your chicken.
Add the sliced chicken to the marinade. Stir well until all the pieces are well-coated.
Peel and slice the onion using a vegetable peeler.
Line a baking sheet/tray with greaseproof paper. Lay the marinated chicken and sliced onion on the tray. Cook in the oven for 20 minutes until nicely browned.
Meanwhile, make a curry paste by mixing the tomato puree, honey, garlic and curry powder.
Gently heat the passata in a heavy-based saucepan.
Add the curry paste and ground almonds to the saucepan. Mix well.
Add the butter to the saucepan, stirring until it melts.
When the chicken and onion slices have browned nicely in the oven, add them to the sauce using tongs.
Add the cream and stir.
Finally, garnish with fresh coriander or parsley and serve with boiled rice and poppadoms.

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