Honey Butter Chicken Recipe with Kānuka Honey

The secret ingredient in our butter chicken recipe gives this Indian favourite a unique twist. The deliciously creamy, tomato gravy with just a hint of honey sweetness is guaranteed to be a hit with the whole family!


  • 500g chicken thighs, skinless & boneless


  • ⅓ cup plain unsweetened greek yoghurt
  • 1 Tbsp. butter, melted
  • 3 tsp. garlic, minced
  • 2 tsp. ginger, grated
  • 1 tsp. salt


  • ½ cup raw cashew nuts, soaked in warm water for 10 minutes
  • 50g butter
  • 1 tsp. garlic
  • 1 tsp. turmeric powder
  • 1 cup tomato puree
  • 1 tsp. garam masala
  • 3 Tbsp. MVH Kānuka Honey
  • Salt to season
  • 1 Tbsp. cream


  1. Cut the chicken into 3cm cubes. Mix in a bowl with the marinade ingredients. Cover and refrigerate for an hour or overnight.
  2. Place the chicken (putting aside any remaining marinade) onto a baking tray with baking paper and grill in the oven until the top begins to char. Turn the pieces and continue to cook until the other side is slightly charred.
  3. Blend the soaked cashews and a little water to form a paste and set aside.
  4. To make the sauce, heat the butter until melted. Add the garlic and turmeric and cook for 1 minute. Add the tomato puree, any leftover marinade, garam masala and cook for 1 more minute. Add the cashew paste and honey and remove the pot from the heat.
  5. Blend the sauce using a stick blender, until smooth. Add salt to season and simmer for 5 minutes.
  6. Add the cream and simmer for another 5 minutes. Serve immediately with rice.
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