• Punjabi tandoori cooking includes world-famous dishes, such as butter chicken. (Andrew Dorn)Source: Andrew Dorn

Rather than naan bread with your butter chicken, try a side of raita (an Indian yoghurt sauce used to cool the palate) and spiced bean foogath.






Skill level

No votes yet


  • 600 g chicken thigh, diced
  • 1 tbsp ginger garlic paste
  • 2 tbsp vegetable oil
  • 250 g good-quality butter chicken spice pack
  • 2 tbsp thin cream
  • pappadams, to serve


  • 100 g plain Greek-style yoghurt
  • ½ short cucumber, finely diced
  • 1 tbsp grated ginger
  • 2 spring onions, whites part only, thinly sliced
  • ½ tsp ground cumin
  • pinch salt
  • ½ lemon, juice

Green beans foogath

  • 200 g green beans, trimmed
  • 2 tbsp vegetable oil
  • ½ tsp brown mustard seeds
  • 10-12 curry leaves
  • 1 dried Kashmiri chilli
  • 2 tbsp grated fresh coconut
  • 1 tsp split urad dal
  • ¼ tsp turmeric powder
  • 1 pinch asafoetida (hing), optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the chicken and ginger garlic paste in a bowl and toss to combine. Heat the vegetable oil in a heavy–based saucepan over medium-high heat. Add the spice pack and fry for a few seconds or until fragrant. Add the chicken, season with a pinch of salt and cook for 2 minutes or until sealed on all sides. Add the butter chicken sauce, cover with a lid, then reduce the heat to low and simmer for 15-20 minutes.
  2. Meanwhile, for the raita, place all the ingredients in a bowl and stir to combine. Pour into a serving dish and refrigerate until ready to serve.
  3. For the green beans foogath, bring a saucepan of lightly salted water to the boil. Add the beans and cook until just tender, then drain and refresh in cold water. Drain again.
  4. Heat the oil in a wok over medium–high heat. Add the mustard seeds, dried kashmiri chilli and curry leaves and stir until the mustard seeds start to pop. Add the coconut, split urad dal, turmeric, and asafoetida. Add the green beans and toss until heated through, then transfer to a serving platter.
  5. Stir the cream into the butter chicken, then serve with the beans, raita and pappadams.


Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.

Photography by Andrew Dorn.