My Best Butter Chicken Ever!
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November 4, 2015
Moroccan Cauliflower ‘Cous Cous’ Salad
December 12, 2015
I’m so excited about this recipe, as you’ve probably heard! I was cheeky enough to call it the ‘best butter chicken ever’ because my 16 year old son insisted it was the best he’d ever tasted, and said that I HAD to call it ‘the best ever’, and I HAD to teach him how to make it so he could make it any time he liked!! (Don’t you love it when your teenage kids rave about a recipe you’ve made up?? It means so much more than a few likes on Facebook, as nice as that is!)
I know what you’re thinking. “It can’t be the best, it’s too simple. It just can’t taste amazing and authentic when it has so few steps and such basic ingredients.” All I can say is, TRY IT! Ok, it’s not cooked the traditional way, with chicken marinating for hours and then simmered slowly in a big pot for ages… but believe me, it tastes amazing.
I developed this recipe for my Quirky Cooking for Gut Health online program (which will be released soon – you can register here if you want to know more) and the criteria was as follows:
- not too spicy so it’s suitable for kids, but FULL of flavour so that when you eat it with cauliflower ‘rice’ the flavour doesn’t get lost
- super simple so even kids can make it
- dairy free, gluten free, grain and starch free (suitable for GAPS and Paleo diets)
- basic ingredients anyone will have on hand or can easily buy at the supermarket
- quick to make, perfect for those last minute dinner decisions
- and so delicious that you’ll want to invite some friends over to share it with you!
It worked out to be soooooo delicious I couldn’t wait for my program to be finished to share it – I had to share straight away! So I popped the recipe into my newsletter (as I often do with recipes I can’t wait to share) and it went a bit viral, so I thought I’d better just get it up on the blog! So here it is.
P.S. If you want to see some feedback before you try it, here’s a few comments:
“Very fussy about butter chicken BUT this was sensational. Thank you”
“Amaaaaaaaaaaaaaaazing Jo! Recipe was super easy to follow, quick and totally delicious. Thank you, you’re a total ‘good food’ superstar. Oh and yes agreed – best recipe ever!”
“Made it tonight and it was such a delicious comfort food. It’s now in the rotating menu, big complement from our 5 and 3 year olds. You should have seen my son checking with everyone if it was now their favorite. Thanks for generously sharing Jo!”
“Jo, I think your butter chicken recipe has probably been made or will be made by nearly every Quirky fan! It looks as if it’s one of your most all time favourite recipes! The only other recipe I can think of that equals this is the macadamia lime cheesecake!”
Let me know what you think – I hope you love it too!
- 800g cauliflower, (cut into small florets)
- 4 garlic cloves
- 3cm fresh ginger, peeled
- 1 long red chilli, deseeded and halved
- 1 brown onion, halved
- 100g ghee or coconut oil
- ½ tsp ground cinnamon
- 2 tsp ground paprika
- 3 tsp garam masala
- 1 tsp ground cardamom
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 500g coconut cream
- 3 Tbsp lemon juice
- 200g tomato paste
- 3 tsp sea salt
- 1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)
- Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
- Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
- Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
- Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
- Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
- Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
- Serve butter chicken and cauliflower rice with steamed vegetables or a salad.
- Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
- Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
- Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
- While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.
- Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
- Freezes well. Store for up to 4 months in the freezer.
258 Comments
I don’t have coconut cream can I use normal cream instead? Thanks.
Yes! Or even sour cream. 🙂
Yum yum yum!! Thanks so much Jo
You’re so welcome xx
This was absolutely amazing! Thank you for the recipe! My really fussy 8year old ate the lot and rated it Googolplex out of 10!
Oh yay!! Ha ha ha! xx
What kind of paprika is best? Sweet or smoked?
Just the regular sweet paprika is best for this one. 🙂
I love butter chicken but can no longer eat tomato. Do you think I could leave it out? I understand it won’t taste exactly the same but will there be enough liquid? Should I replace with something else?
Hey Angela, I wonder if this recipe might of use to you? It’s a low-salicylate replacement for tomatoes in recipes. (Yes, that is my recipe blog) http://realfailsafemeals.blogspot.com.au/2012/07/sandras-no-tomato-sauce.html?q=no-tomato
There is quite a lot of liquid in this recipe (from the chicken juices as well) so give it a go and let us know how you liked it. 🙂
The first time I made this, I absolutely nailed it! But the 2 times, it’s really watery and bland. What am I doing wrong!?
I followed the recipe to a tee, my sauce isn’t thick, even after sitting in the thermos serve for 20mins…I’m so confused.
Hmmm, I have no idea!! Are you using coconut cream or milk? You’ll get a better result with cream! And I’ve never had it turn out bland, I put SO many spices in it, ha ha!!
This was the best BEST BEST Butter Chicken we’ve had. Just enough spice to be ‘spicy’ without the kids saying ‘too much spice!’. SO tasty. Thanks, Jo.
Yay! Thanks for the feedback! 🙂 xx
Is coconut milk ok. I don’t have coconut cream
Yes, for sure!
Delicious!! Thank you very much. I add hidden spinach and loads of veggies in there too for my one year old and she loves it! X
Yay!!!!! So happy to hear that!!
I forgot to buy a chilli, can I use powdered?
Yes!
Hi I don’t have ghee or coconut oil. Is it ok to substitute 100g olive oil?
Yes for sure!
How many does the recipe serve? Can’t wait to try it! 🙂
We serve 6 with leftovers – we have plenty of cauliflower rice and veggies with it. 🙂
Is the chicken raw when added or slightly browned?
Raw! It cooks in the sauce 🙂
i made this tonight and the household loved it!
do you know roughly how many calories this has in it?
next time i will try it with ghee instead of coconut oil
Oh yay Kaylee!! Glad everyone loved it. 🙂
We don’t track calories, sorry. You may find a calculator online that can help you out. xx
Absolutely super recipe. Really enjoyed making the cauliflower rice, added a small handful of green coriander to it before serving. Inspiring butter chicken, added two green chillis as we like a bit of heat, Brilliant. Thank you, I will be trying many more of your delicious recipes.
Yum, Penny!! Thanks for your comments. xx
This is gold. Just made it. Tested first spoonful straight out of the bowl. Delish!
Oh yay Orla!! 🙂
The flavour was lovely and rich…….. though I think I’d only add 1 good teaspoon of salt next time, rather than the recommended 3. I also add 1 tablespoon of maple syrup, to take the acid edge off the tomato paste. Thanks for sharing!
Thanks for your feedback Bobby-Jo – glad you enjoyed the recipe. 🙂
Hi Jo
I’m keen to make your butter chicken for the first time tonight. I have everything but fresh ginger and chilli. Can I used ground ginger and chilli? If so, approx how much would I use?
Thanks so much.
Hi Carla! Sorry to not reply in time. Did you end up making the butter chicken? I would use about 1 tsp dry ginger and chilli powder to taste (if you are not keen on it being too spicy, maybe only about 1/4-1/2 tsp). xx
Made this tonight and I must say it was delicious 😋 definitely one of my favourites. Thanks Jo👏🏻👏🏻😀
You are very welcome Robyn – glad you enjoyed it! 🙂 xx
We love this recipe but I substitute “creamy” almond milk for the coconut cream because of my daughter’s allergies. It’s still delicious.
That’s great to know Kathryn – thanks for your feedback and glad your family enjoys this recipe! 🙂 xx
Hi, what can I use instead of the coconut cream? Regular cream, or double cream?
Just regular pouring cream (not thickened cream) will work well. 🙂
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I found this really oily! Do you thing I weighed out wrong?
Hmmm, good question Bec. Butter chicken (and many other curries) are quite often traditionally ‘oily’ but perhaps if you found it too oily you may have mis-measured or there may have been a lot of fat on your chicken? Not sure, hope you enjoyed the Butter Chicken otherwise! 🙂 xx
Would chicken breast work instead of chicken thighs?
Hi Nadja, chicken breast does work but it can dry out/break up easier than thigh so cut it in larger pieces. 🙂
Due to Fructose intolerances in my family I can’t cook with onion and garlic. I usually leave it out and add some spring onion (green bit) near the end of cooking. Do you have any other alternatives I can add to replace the garlic and onion?
Hi Janneke! 🙂 This post is very useful for replacing onion and garlic: https://fodmapchallenge.com/2016/06/replace-onion-garlic/
Let us know when you’ve made the butter chicken, what you used and what you thought of the end result. xx
Made this again tonight using chicken breast and added a bit of maple syrup as I may have been a little heavy handed with the spices. Winning!!! Bowls licked clean 🙂
Oh yay Kirsten!! Great to know! 🙂 xx
absolutely marvellous!
Woohoo!! 🙂
This was my first Quirky Cooking recipe and we loved it! I left out the chilli (38wks preggo = acid reflux!) and added in a bunch of fresh cherry toms as I didn’t have enough tom paste. It was delicious. Looking forward to enjoying it again as a freezer meal after bub arrives – it made heaps!
Hi Megan! 🙂 Thanks for your feedback – glad you love this recipe and yes, it does make tonnes!! Hope all goes well with the rest of your pregnancy and the arrival of bubs. xx