Recipes and News

Nichols Butter Chicken

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4 people


  • 2-3 boneless skinless Nichols Chicken Breasts, cut into chunks
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Meander Valley Dairy Cultured Salted Butter
  • 1 medium onion, diced
  • 1 tsp minced ginger
  • 2-3 cloves garlic finely minced or crushed
  • 170g tomato paste
  • 1 tbsp garam masala
  • 1 tsp chilli powder or paprika, adjust to taste
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • ¼ tsp black pepper
  • 1 cup Meander Valley Dairy Double Cream
  • Hot cooked rice and naan for serving


  1. Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
  2. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
  3. Add the double cream and simmer for 8-10 minutes stirring occasionally. Serve with Basmati rice or naan.