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Tandoori Glory Butter Chicken

  • Author: Chef Ryan Wiebe
  • Prep Time: 6 hours
  • Cook Time: 40 minutes
  • Total Time: 6 hours 40 minutes


  • 4 chicken breast, 1 inch dice
  • 1 cup plain yogurt
  • 1 medium yellow onion
  • 45 garlic cloves
  • 2-inch knob of ginger
  • 3 tablespoons tomato paste
  • 1 large can of tomatoes, crushed 
  • 1/2 cup divided, Spiceology Tandoori Glory
  • 1 cup of heavy cream
  • 1/2 stick of butter
  • Salt and pepper to taste


  1. Dice chicken and mix with 3 tablespoons of Tandoori Glory and yogurt, let stand in the fridge for at least 6 hours.
  2. Rough chop onion, garlic and ginger, blend with equal parts water and oil. 
  3. Cook onion mixture in a large pot until the water is cooked out, add tomato paste, cook for a few minutes and add Tandoori Glory seasoning.
  4. Cook for a few more minutes and add tomatoes, cover and simmer for 20 minutes. *Optional* cool at this point and freeze for an easy freezer meal, just thaw and add your chicken, butter and cream and cook again.)
  5. Add butter, cream and marinated chicken, cover and cook until chicken is fully cooked, 15-20 minutes over medium-low heat. Season to taste before serving. 
  6. Make rice, grill naan and enjoy!