Try our new range of sauces and pastes from Simon Johnson... Early feedback has the Green curry paste as a stand out winner! Next on my list to try is the Butter Chicken Paste. Below I have included the suggested usage, though you really can use these pastes however you would like in your own creations. Varieties also include a Red Curry Paste, a Laksa and a Thai Marinade. Butter Chicken Paste Simon Johnson Marinate 750g diced chicken thigh fillets, 5 tbsp paste and 1/2 a cup of natural yoghurt for 1 hour or overnight for best results. Stir-fry chicken on high heat until just cooked. Add 1 & 1/2 cups tomato puree and cook for 10 mins until liquid has evaporated slightly. Add 1 tbsp sugar and 1/3 cup cream and heat through.