Serves 2 Nut Free Refined Sugar Free Gluten Free Submission by
Prep time 10 mins Cook time 30 mins Total time 40 mins


  • For the marinade
  • 100ml Koko Plain Yogurt Alternative
  • 1/2 lemon, juice only
  • 2 garlic cloves crushed
  • 1inch piece fresh root ginger, grated
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • pinch paprika
  • pinch salt
  • For the chicken
  • 4 x chicken breasts cut in to 3-4cm pieces
  • 25g unsalted butter, melted
  • For the sauce
  • 100g unsalted butter
  • 1 onion, grated
  • 1inch piece fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 tsp of clove powder
  • 4 cardamom pods
  • 100g tomato purée
  • 2 small red chillies seeds removed
  • pinch chilli powder
  • 200ml diary free cream
  • salt and freshly ground black pepper
  • To serve
  • handful fresh coriander

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  1. Method
  2. For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for at least 30 minutes or preferably overnight.
  3. When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken from the marinade, shaking off any excess, and grill for 8-9 minutes turning halfway through, or until the outside is golden-brown and the inside is cooked through. Baste the chicken with the butter . Set aside.
  4. Meanwhile, for the sauce, heat the butter in a pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger, garlic, clove powder, chilli powder, cardamom and cook for a further minute, then stir in the tomato purée, chillies and cook for another 2-3 minutes.
  5. Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken to the sauce. Season, to taste, with salt and freshly ground black pepper.
  6. To serve, place the butter chicken onto serving plates sprinkle over the coriander.