Recipe: Butter Chicken

I love Indian foods and flavors! Since my diagnosis of celiacs disease I have ventured out into more worldly experiences and discovered a real love for Indian spices.

Dalbrent Spice Rack is a local store in the NW of Calgary that has shelves full of various spices. The owner is quite lovely and she is always offering me help when I am shopping. I have found her spice prices quite affordable too. Please stop there and take a look yourself.

Here is a recipe for butter chicken that I enjoy!

[print_this]Recipe: Butter Chicken

2-3 tbsp grapeseed oil
1 Tbsp chopped fresh ginger
1 cup chopped red or white onion
1 Tbsp tomato paste
1 Tbsp cumin seeds
1 tsp tumeric(*)
Pinch red pepper flakes
1 Tbsp garam masala
2 boneless chicken breasts
1 Tbsp brown sugar
1 cup yogurt
2 cup water
6 baby potatoes, cut up into bite size
7 carrots chopped
Handful fresh green beans, chopped
ΒΌ cup red and green pepper, chopped

Put a large skillet over med heat and add oil. When it starts to get hot, add ginger and onion and cook for 3-4 min until onions are soft.

Add tomato paste, spices and cook for 2 minutes, turning down the heat to low.

Add chicken, potatoes, carrots, beans and peppers, stir well and cook 5-7 minutes.

Add brown sugar, yogurt, and water, and turn up heat to med and cook 10 minutes.
Lower heat to simmer,cover and cook 30-40 minutes until potatoes are done.


The smell of this dish cooking, fills the house. It is lovely! Try this out and let me know what you think – my family loved it.

*Tumeric is a spice known for many healing properties, so I add it to many dishes that I cook. One of these properties is as a natural anti-inflammatory agent. Please check out for the many benefits of tumeric.

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