Butter chicken & sweet potato

Butter chicken & sweet potato
Butter chicken & sweet potato

Butter chicken & sweet potato

November 27, 2019

  • Prep: 1 hr 15 mins
  • Cook: 40 mins


2 tbs tandoori curry paste

¼ cup Greek yoghurt

700g small chicken thigh fillets, trimmed

1 tbs ghee or vegetable oil

1 brown onion, finely chopped

1 long green chilli, seeds removed, finely chopped

800g sweet potato, peeled, halved lengthways, cut into 3cm pieces

420g jar butter chicken sauce

400g can finely chopped tomatoes

150ml thickened cream

Warm naan, to serve

cucumber raita & coriander sprigs (optional), to serve


1Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.

2Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.

3Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.

4Serve with warm naan, raita and coriander.


1 Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.