Date posted: 29/11/2021

Shredded butter chicken curry with Millac Gold Single

  • Serves 20
  • Timing: 1 hr 20 mins
Votes: 1 Average: 5


For the marinade
Chicken thighs, boneless, skinless and cut into large chunks 3200g
Yoghurt 200g
Millac Gold Single 200g
Garlic, minced 120g
Ginger, minced 60g
Everyday Favourites garam masala 40g
Everyday Favourites ground turmeric 20g
Everyday Favourites ground cumin 20g
Everyday Favourites cayenne pepper 8g
Everyday Favourites cooking salt 16g
For the curry
Olive oil 120ml
Lakeland Dairies butter 240g
Onion, chopped 800g
Tikka masala curry paste 2800g
Millac Gold Single 800g


The page that you are currently reading is an ad feature
  1. Combine the chicken with all of the marinade ingredients and marinate for at least one hour
  2. Arrange on a tray and cook in an oven at 180°C for around 15 minutes
  3. Once cooked, shred the chicken either with hands or a knife and set aside
  4. To make the curry, fry the onions in oil and butter until golden brown
  5. Add the curry paste and cook for 30 seconds
  6. Add the Millac Gold Single and the shredded chicken
  7. Cook for 10 minutes
  8. Serve with rice or naan bread
  Chef’s tip:
  • The chicken can be marinated overnight
  • The chicken can also be pan cooked in batches, cooking until golden
  • This recipe also works great as a stuffing for a roll with naan or pita bread
Back to Top