Butter Chicken Curry

Butter Chicken Curry

This easy butter chicken recipe makes Indian food a cinch!

If you’re not a fan of chicken you can swap the chicken for mixed beans, chickpeas or tofu


I also love how great this recipe is for meal prep and bulk cooking. We like to cook the sauce in bulk and freeze it, or this week we’ve meal prepped it for our lunches, yum!


Serves 5

Gluten-free, Dairy-free


Nutrition per serve

Calories: 398, Protein: 30.7g, Carbs: 29.4g, Fats: 15.8g

Butter Chicken Curry


  • 1 onion, diced

  • 2 tsp garlic, minced

  • 1 tsp extra virgin olive oil

  • 3 tsp cumin powder

  • 3 tsp garam masala

  • 500g chicken breast, diced

  • 2 tbsp tomato paste

  • 1 x 400g tin diced tomato

  • 270ml light carnation cream (or light coconut cream for dairy-free)

  • 120g baby spinach

  • 2 1/2 cups broccoli

  • 3/4 cup brown rice

  • 1 cup fresh coriander leaves



  1. Heat a large pan over medium heat and add the olive oil. Once hot, add the onion, and garlic and sauté until soft.

  2. Add the cumin powder and garam masala to the pan and cook for 2-3 minutes until fragrant.

  3. Add the chicken to the pan, cooking for roughly 5 minutes or until the chicken is browned all over.

  4. Add the tomato paste, tinned tomatoes, and carnation cream to the pan. Mix together and bring to a boil.

  5. Then, add the spinach and broccoli to the pan and simmer for roughly 5 minutes or until the broccoli is cooked through.

  6. Meanwhile, add the rice and 1 cup water to a small saucepan and bring to a boil with the lid on. Reduce heat to simmer and cook for roughly 10 minutes or until the water is evaporated.

  7. Divide the sauce, rice and coriander leaves between bowls and serve.


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