butter chicken

Blog Butter Chicken
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  • 4 garlic cloves
  • 3cm fresh ginger, peeled
  • 1 brown onion
  • 2 Tbsp coconut oil or olive 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
  • 375g can light coconut milk
  • 1/2 cup milk
  • 3 Tbsp lemon juice
  • 200g tomato paste
  • 3 tsp sea salt
  • 500 g chicken thigh fillets, cut into 3-5cm pieces
  • half a pumpkin cut into 3-5cm pieces
  • half a cauliflower cut into smaller pieces
  • 2 potatoes cut into 3-5cm pieces
  • handful of green beans cut into smaller pieces


  1. Chop onion, garlic and ginger by hand, then saute in a heavy based saucepan with olive or coconut oil, until soft.
  2. 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.


    1. Serve over rice and garnish with fresh coriander. You can use any vegetables you like. Try including peas, sweet potato or red capsicum.



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