Print Recipe

Butter Chicken


  • 1 tbsp Olive oil
  • 500 g Chicken thigh (cut into cubes)
  • 1 Onion( finely chopped)
  • 1 Garlic clove (crushed)
  • 2 tsp Ginger (grated)
  • 1 tsp cumin
  • 2 tsp Garam masala
  • 1 tsp Coriander (fresh finely chopped)
  • 400 ml Tomato diced
  • 3/4 cup Low sodium Chicken Stock
  • 1/4 cup Coconut cream
  • Steamed Mix greens(peas, green bean, broccoli )
  • Sweet potatoes cubes steamed
  • Serve it with turmeric basmati rice)*


  • 1. Heat a large non-stick frying pan on medium add half the oil
    2. Add chicken and onion and brown for a couple of minutes.
    3. Remove mixture from the pan and set aside.
    4. Reduce heat to low and add remaining oil as well as the garlic, ginger, cumin, garam marsala, and coriander.
    5. Cook for 1-2 minutes before returning chicken to the pan, along with the tomatoes and chicken stock.
    6. Increase the heat and bring to the boil.
    7. Reduce heat and simmer for 10 minutes before adding coconut cream.
    8. Heat through and serve on turmeric rice and steamed veggies
    Turmeric rice
    1. 1.In medium heat oil in saucepan, add onion and garlic, cook until softened.
    2. Add rice and turmeric; stir to coat.
    3. Add remaining ingredients, bring to boil, cover and simmer 17 minutes.
    4. Stir in remaining oil, remove bay leaf, serve.