Ultimate Butter Chicken

Updated: Aug 1, 2018

This recipe has been adapted from Nadia Lim’s My Food Bag. Nadia’s recipes are so delicious I couldn’t resist sharing this allergy friendly version with you.

Prep: 15 minutes

Cook: 25 minutes


· 2 cups basmati rice (or ½ to ¾ cup per person)

· 3 cups water

Butter Chicken Spice Mix

· 1/2 tablespoon turmeric

· 1/2 tablespoon cinnamon

· Small pinch chilli powder (optional)

Butter Chicken

· 600g boneless, skinless chicken breasts or thighs

· 1 tablespoon butter chicken spice mix

· Pinch of chilli flakes (optional)

· 1 ½ teaspoons fresh ginger or ¼ teaspoon ground ginger

· 1 teaspoon salt

· 2 ½ tablespoons cooking oil

· 1 brown onion, thinly sliced

· 1 clove garlic, finely chopped

· 1 400mL can coconut cream

· ½ cup tomato paste

· ¼ teaspoon vinegar

· 1 teaspoon sweet chilli sauce

· Chopped coriander to garnish (optional)


· Broccoli, cut into small florets

· Carrots, peeled, cut in half length ways, thinly sliced

1. Combine rice and water in a medium pot and bring to the boil. Once boiling, cover with a tight fitting lid and reduce to the lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. When rice has finished steaming, fluff up grains with a fork.

2. While rice is cooking, dice chicken into 2cm sized portions and place in a bowl with butter chicken spice mix, chilli flakes (optional), ginger and salt and mix to combine. Season with pepper.

3. Heat cooking oil in a large fry pan on medium heat. Cook onion for 4-5 minutes, until soft but not coloured. Add garlic and cook for a further 2 minutes. Add chicken and cook for 3-5 minutes, until golden brown and nearly cooked through.

4. Add coconut cream, tomato paste, vinegar and sweet chilli sauce and stir to combine. Bring to a simmer then reduce heat and simmer for 5 minutes, until chicken is cooked through and the sauce has thickened slightly.

5. While butter chicken sauce is cooking, add broccoli and carrots (or vegetables of your choice) to a pot of boiling water. Cook for 3-4 minutes, until tender. Drain well.

6. To serve, spoon rice onto plates and top with butter chicken and garnish with chopped coriander. Serve steamed vegetables on the side.

Tip: If your sauce thickens too much, stir through a little water.


© 2018 by Allergy Well Ltd

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