Butter Chicken

Indian cuisine, how I love you.

Tonight, I’m taking the easy road by using a pack of Butter Chicken Cook-in Sauce from Woolies to help satisfy my craving for something laden with coriander.

I don’t often use these cook-in sauces so I’m probably not the best judge, but I’d say this particular one is my favourite so far.

Who’s hungry? Vincent and I are ravishing, so this recipe serves three and a half people.


  • A 400g pack of butter chicken cook-in sauce
  • 400g chicken fillets, diced
  • 250g green beans
  • 6 stems of fresh coriander, chopped
  • 200ml double thick cream
  • 3 tbsp olive oil
  • garlic and herb seasoning
  • salt & pepper
  • 2 cups of rice

Get cooking

Heat the olive oil in a deep-ish saucepan over medium heat and add the chicken and green beans to it.

Spice the hell out of it with garlic and herb seasoning, some salt and pepper.

Stir it around until the chicken cooks a bit more.

Add the butter chicken sauce.

Mix well and turn the heat lower.

Now comes the tricky bit; choosing your wine. Tonight, I’m having Boland Cellar Chenin Blanc.

Put the lid on your saucepan and let it simmer for 15 minutes.

Add the freshly chopped coriander.

Add the cream and let it simmer uncovered for another 5 minutes, stirring pretty much constantly to reduce it a bit.

Dinner is served

Make the rice, cauli rice, naan bread or whatever else you may enjoy with your butter chicken, and serve.


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