Recipe of the Week- Butter Chicken

Hi everyone!

This week we are making BUTTER CHICKEN!  This dish is so amazing; it is so easy to make and you can customize it to your own liking.  My boyfriend and I have been loving this recipe for a while now and honestly we make it a little different every time and it always turns out perfectly.  We use a butter chicken specific spice for our recipe which makes it super easy to achieve the tradition flavours of this dish.  If I am not mistaken, cream is traditionally used as the base of the sauce, however, we have found that we like coconut milk a little bit better.  We love coconut milk for a variety of dishes like Thai curry so we use coconut milk for most of our recipes.  Rice is also used as a side for this dish but for a carb alternative, we use cauliflower rice.


  • Chicken Thighs (4-6 for two people- cut into small slices)
  • 1/2 Yellow Onion (sliced)
  • 2 Garlic cloves
  • 2 Teaspoons of Turmeric Powder
  • Cauliflower Rice
  • Broccoli
  • Green Bell Pepper
  • Asparagus (or any other veggie that you like)
  • Coconut Milk (canned + full fat)
  • Butter


  • In a bowl, marinate the chicken with the sliced onion, garlic, and turmeric.
  • Heat a large pan to medium/high heat.  Add a tablespoon of butter and once the pan has come to temperature, you can add the chicken mixture.
  • Add as much of the Butter Chicken spice as you like (I would start with 1-2 tablespoons).
  • Once the chicken is cooked, add all of your chopped veggies and cauliflower rice.
  • Let the veggies cook down for a couples minutes.
  • Add the coconut milk, stir, and cover for 5 mins
  • Taste the dish and add more spice if you desire a more intense flavour.

(My boyfriend added a base of steamed sweet potato to his bowl and laid the butter chicken on top)

Hope you enjoy just as much as we do!




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