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Butter Chicken Fondue

Difficulty Level: Easy
4-6 persons
Butter Chicken Fondue is amazingly delicious and will fill your kitchen with intoxicating Indian flavours. But this recipe’s real magic happens when you dip the perfectly-cooked and just spicy-enough ingredients into our refreshing raita. Every bite will literally melt in your mouth. Yet another tasty feast from Fondussimo!
La Fondue Poulet au beurre
  • Ingredients


    • 1/3 cup of semi-salted butter
    • 1/2 cup of Patak’s Indian red curry paste (see tips)
    • 1 x 156 ml can of garlic tomato paste
    • 2 x 900 ml cartons of Campbell’s Thai chicken broth, or chicken broth of your choice
    • 2 x 400 ml cans of whole coconut milk
    • 2 teaspoons of sugar


    • 1/3 cup of plain Greek yogurt
    • 1/3 cup of real mayonnaise
    • 1/3 cup of grated English cucumber with skin (about 10 cm)
    • 1 teaspoon of ground coriander seeds


    • Chicken breast strips or cubes, chicken thighs, chicken meatballs or slices, potatoes, cheese curds or cubed paneer cheese, sweet corn, baby tomatoes, sliced onions.
  • Preparation

    • In a large pot, melt the butter over medium-high heat and sauté the tomato paste and Indian red curry paste for 1-2 minutes.
    • Add chicken broth and coconut milk, bring to a boil and simmer for 2-3 minutes.
    • Combine sauce ingredients in a bowl, and set aside.
    • Arrange the ingredients on serving plates.
    • Pour the required amount into the Fondussimo. Enjoy.

    A few tips

    • Naan breads, rice or delicious crispy papadums as an accompaniment will transform your meal into a feast worthy of a Maharaja!
    • To get the right flavour profile for this recipe, it’s important to use an Indian red curry, not a Thai one. This is sold in a jar that you can find in the Asian foods department of most major grocery stores in the region.
    • Are your family members not huge fans of spicy foods? Simply reduce the amount of red curry paste a little, and replace it with an equivalent amount of tomato paste.