Butter Chicken

Butter Chicken Free Spirited SistersThis traditional Indian dish has always been a mouth-watering delight for me as an adult and has now become a favourite for our family too. The beautifully spiced sauce can be as mild or not-so-mild as you like, so the kids can enjoy it too. This version is taken from the traditional recipe and just tweaked a little to make it as clean as possible, including an addition of chickpeas that give it a little extra oomph (and it thickens the sauce up a bit too!). Serve it with brown rice or even quinoa for a wholefood twist, and add some pappadums for some extra crunch. I love it with a side of riata and sliced crunchy lettuce too.

Butter Chicken

Course Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Katie Dow


  • 500 grams free-range chicken breast diced
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 2 Tbsp butter or ghee
  • 1/2 tsp turmeric ground
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 400g tin diced tomatoes
  • 400ml tin coconut cream
  • 400g tin chickpeas drained
  • good pinch salt and pepper to taste
  • fresh coriander and chilli to taste


  1. Heat 1 Tbsp of the butter or ghee in a pan.

  2. Add the chicken and cook until sealed, then remove from the pan.

  3. Add the remaining 1 Tbsp butter or ghee and fry the onion and garlic.

  4. Add the spices and cook for a few minutes.

  5. Add the tomatoes, coconut cream and chickpeas and simmer until just bubbling.

  6. Return the chicken to the sauce and simmer for 20-30 minutes.

  7. Serve on a bed of brown rice or quinoa and top with fresh coriander and chilli to your liking.


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