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My Not Exactly Butter Chicken For The Whole Family

I call it Butter Chicken but it isn’t exactly that.  So to all the Traditional Butter Chicken lovers out there, my apologies.  I have omitted the yoghurt and vegetables that I have an intolerance to, such as onion and raw garlic.  It’s perfect for people who are on a low FODMAP diet.  The spices are the things that make this dish.  I throw in the veggies that I have in the fridge to form part of the sauce and set it in the slow cooker for 8 hours.  If you don’t have a slow cooker, you can cook on a low heat on your stovetop. It is my go to for feel good, wholesome and family friendly food.

I’m going to give you a full recipe that you can follow to the T. But feel free to mix it up with whatever veggies you have on you.  The Paste will be the winning flavour in this dish.


(This is a variation taken from the Thermomix Fast and Easy Indian Cookbook).  This will make 1 litre so is good for 2 x large cook ups or approx 6 x meals

  • 40g Coriander Seeds
  • 40g Cumin Seeds
  • 10g Dreid Chilli (Omit this if you are creating a family friendly dish or add less)
  • 50g Fresh Coriander (washed)
  • 100g Garlic (I use fermented garlic as it is a lot kinder on your gut)
  • 100g Ginger, sliced in 2mm strips along the lines of the skin (it will feel easy to slice if you are cutting it along the line)
  • 220g Olive Oil
  • 100g Water
  • 100g Lemon Juice (or use Lime Juice)
  • 1 heaped tsp Ground Tumeric
  • 30g Himalayan Salt (or sea salt)
  • 140g Tomato Puree (I gave up tomatoes for 16 years thinking this was what was causing my gut pain.  It was at the time, but now I have corrected my leaky gut, I am loving them again.  If you feel they are causing you problems, substitute with Umeboshi Paste or Tamarind Concentrate. Umeboshi will be saltier, therefore reduce the paste by half.
  1. Dry Roast Coriander & Cumin Seeds, & chilli (if using) in a Pan.
    • If using Thermomix (TM), Heat 5 minutes-Varoma Temp-Speed1
  2. Once seeds are slightly browned, transfer to a mortar and pestle or blender and grind until a powder.
    • TM, Blend 1min-Speed8
  3. Add Fresh Coriander, Garlic, Ginger and Olive oil to a blender and combine until it forms a paste.
    • TM, Blend 1min-Speed10. Scrape down bowl and lid and Blend 10sec-speed10
  4. Transfer to a Stove Pot and add remaining ingredients.  Bring to boil and simmer for 40 minutes, occasionally stirring.  When there is a beautiful red sheen on the top, the paste is ready to go.
    • TM Cook 40-60min-80Temp-Speed2
  5. Transfer 1/2 of the Tikka Paste to sterilised jar/s and place let cool.  This can be placed in the fridge and will last for 6 weeks.  Otherwise, freeze and use when you make your next Not Exactly Butter Chicken or rub it on chicken thighs and put it on the BBQ!
  6. Transfer remaining paste into the slow cooker.  If using the pot, set aside in a bowl.  You don’t need to clean the Pot or TM.

This is a recipe for bulk cooking as it uses a slow cooker and gives you at least 6 meals (my kids love it so I normally get 4 to 5 extra meals out of it).  You can use a large Pot or halve/quarter the recipe for one meal only.

  • 2kg Chicken Thighs diced
  • 500g Tikka Paste
  • 50g Coconut Oil
  • 3 x Large Carrots
  • 3 x Sticks of Celery
  • 1 x Large Beetroot
  • 1/2 Pumpkin (around 300g)
  • 300g Vegetable Stock
  1. Heat 1/4 of the Coconut Oil in a Pan and cook chicken in batches of approx 500g until browned.  Transfer each batch to Slow Cooker or set aside if using the same Pot.
  2. Dice Carrots, Celery, Beetroot and Pumpkin and place in pot with Vegetable Stock. Bring to boil and then simmer for 15-20 minutes until soft.
    • TM Place 1/2 veggies and 150g stock into TM-Blend 10sec-Speed7. Cook 15min-VaromaTemp-Speed2
  3. Once Vegetables are cooked, blend into puree.  Note.  You don’t want it too runny as you won’t lose a lot of liquid in the cooking process.
    • TM-Blend 1min-Speed7. Set aside and repeat Step 1 with remaining veggies and stock
  4. Transfer puree into Slow Cooker. Stir until combined. Set time to 8hrs on low
  5. In Pot, combine Paste, Puree and Chicken and put lid on.  Place on low heat for 6hrs, stirring every 20 minutes.
  6. When complete, serve on a bed of Rice or Pasta.  My kids love it with Penne.
  7. For dairy lovers, add a dollop of Natural Greek Yoghurt on top and enjoy the mouthfuls of hot curry with a cooling sweet hit of goodness