Easy Butter Chicken with Spice Sensation Couscous

Tender and tasty chicken thighs in a smooth, lightly spiced and creamy tomato sauce served with Spice Sensation Couscous – tastes as good as it sounds!


Begin by making the marinade. In a bowl mix together the yoghurt, grated garlic and ginger, salt, garam masala, turmeric and cumin. Add the chicken thighs ensuring each piece is well coated. Cover and chill for a minimum of 30 minutes.

Place the marinated chicken thighs on a baking tray lined with foil. Brush with a little oil. Bake at 180c/Gas 6 for 10 minutes.  Turn over the chicken and return to the oven for a further 8 minutes.

Meanwhile make the sauce. In a deep sided frying pan or casserole heat the oil and butter over a low-medium heat. Once the butter has melted add the grated onion and cook until the onion has softened and just begins to turn golden. Don’t rush this stage as the slow cooking of the onion gives the sauce its flavour – it will take around 10-12 minutes. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the spices, salt and sugar and stir to coat the onion mixture. Add the passata, water and stir, simmer for 5 minutes.

Remove the cooked chicken thighs from the oven. Add to the sauce along with any juices, stir well to coat. Cover with a lid and cook for 5 minutes on a low heat. Add the yoghurt or cream and stir. Remove from the heat.

Prepare the couscous according to the packet instructions and fluff with a fork. Serve the butter chicken alongside the couscous and garnish with fresh coriander.



  • 6 chicken thighs, boneless and skinless
  • For the Marinade
  • 50ml natural yoghurt
  • 1 clove garlic, finely grated
  • 1 cm fresh ginger, grated
  • ¼ tsp salt
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ½ tsp ground cumin
  • For the Sauce
  • 1 tbsp vegetable oil
  • 15g butter
  • 1 small onion, coarsely grated
  • 1 clove of garlic, grated
  • 1 cm fresh ginger, grated
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp hot chilli powder
  • 1 tsp salt
  • ½ tsp sugar
  • 200ml pasasta
  • 100ml water
  • 50ml Greek yoghurt or cream
  • To Serve
  • 1-2 packets of Ainsley Harriott Spice Sensation Couscous (or your favourite flavour
  • Fresh coriander leaves