Butter Chicken With Wild Appetite Mango Peals and Chutney


Make this curry and produce a feast, you can top it all off with our Mango Chutney and Mango Pearls!


Ingredients: (serves 6)


900g Chicken thighs, cut into large dice

1 tsp Red chili powder

1 Lemon, juice and zest

200ml Yoghurt, strained/hung or use 1/2 cup Greek yogurt

2 tsp Fennel seeds

3 tsp Turmeric

2 tsp Garam masala

50ml Cooking oil

50g Ginger, crushed

2 Garlic cloves, crushed

50g butter, melted

Salt and pepper to taste



50g Ginger, crushed

5 Cloves of garlic, crushed

3 Green chilies, roughly chopped with or without seeds depending on your heat preference

4 Cardamoms

1 Cinnamon sticks

2 Cloves

2 tsp Fennel seeds

2 Tins Chopped tomatoes

1 tbsp. Chili powder or Paprika, again depending how spicy you want it

10 almonds, toasted, then soaked in milk overnight and then pureed

1 cup Cream

75g Butter

Salt and pepper to taste

1 Jar Wild Appetite Mango Chutney

1 Jar Wild Appetite Mango Pearls


  • Combine all ingredients of the marinade, the previous night and completely marinate the chicken.


For the Sauce

  • When you are ready to make the sauce and preferably on a hot griddle pan add the chicken pieces turning when coloured on one side. Remember the chicken will continue in the sauce so don’t overcook it.
  • Heat butter in a deep pot. Add cardamoms, cloves and cinnamon. Sauté until they start to toast and release their fragrance.
  • Add ginger paste, garlic paste and chilies.
  • Slowly fry for 5 or so minutes.
  • Add tinned tomatoes, chili powder and salt to taste.
  • Cook slowly for up to 20 minutes.
  • Cool slightly then carefully blend before continuing to cook.
  • Add almond paste and 2 cups of water.
  • Again on the slow heat cook for another 15 minutes.
  • Add the chicken now and ensure it is completely coated in the sauce and mixed well.
  • Add cooked, grilled chicken pieces. Stir well to combine – the chicken will be well coated with the sauce. After the chicken is well coated add the cream and simmer for a further 10 minutes.
  • Stir in the cream and simmer at low heat for about five more minutes.
  • Season to taste.


  • Garnish using a selection of your favourite herbs or our Mango Pearls and Mango Chutney! Serve with other condiments like onion bhajis and naan and of course rice!