Butter Chicken


Chicken marinade:

  • 4 chicken breasts cut into cubes
  • 150ml Connacht Gold Buttermilk (optional but recommended as it will tenderise the meat)
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 2 garlic cloves crushed
  • 1 inch fresh ginger grated 


  • 3 tbsp Connacht Gold Garlic and herb butter
  • 1 tbsp Connacgt Gold Pure Irish Butter
  • 1 large white onion, finely chopped
  • 1 inch fresh ginger grated
  • 1 garlic clove crushed
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 400g tin of chopped tomatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 220ml Connacht Gold Fresh Cream
  • Handful of fresh coriander
  • chopped to garnish (optional)

  • 200g rice


  • Place all the chicken marinade ingredients and the chicken pieces into a large bowl and mix to ensure everything is well combined.
  • Cover and refrigerate for a minimum of 2 hours. If possible, marinade overnight, allowing the meat to tenderise and the flavours to develop.
  • Take the chicken out of the marinade, but leave it coated in the spices and yoghurt; do not rinse.
  • Add 1 tbsp butter to a non-stick pan on a medium to high heat.
  • Cook the marinaded chicken pieces for 8-10 minutes until golden all over and fully cooked, set aside.
  • Add the ginger and the garlic, and cook for 1 minute.
  • Add the spices, ground cumin, garam masala, ground coriander, chilli powder and combine with the onion, garlic and ginger.
  • Next, pour in the tin of chopped tomatoes and salt and bring to a light simmer, then stir in the sugar.
  • Add the cream and the remaining 1 tbsp butter and bring to a light simmer.
  • Pour the sauce into a deep jug and use a handheld blender to blitz it into a smooth sauce.
  •  You can mash the sauce with a fork if you don’t have a blender.
  • Return the sauce into the pan and add the cooked chicken.
  • Bring to a simmer.
  • You can, at this point, serve straight away and garnish with freshly choppedcoriander if you wish.
  • Alternatively, return to a low-heat oven at 120C/140C fan/gas 3 covered for an additional 1 hour to allow flavours to develop further.
  • This can also be transferred to a slow cooker on low for 1-2 hours.


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.

Sarah Butler

Sarah is a Cookbook author from Co. Mayo. After 20 years working as a Graphic Designer her career curved into cooking during COVID.

She has since published three cookbook and now works full time as a food influencer teaching her simple, homecooked recipes with a focus on reducing food waste and making cooking and baking fun!