butter chicken

Butter Chicken

Butter chicken is rich, savory, creamy, and out of this world delicious. The entire dish can be made, from start to finish, in about 30 minutes which makes it a great weekday meal. I always serve mine up over a bed of steamed rice or mashed potatoes as the sauce is so nice when spoon over the top. Believe me, when you serve this up, your dinner guests and family will go wild. As usual, let us know what you think of our butter chicken.

Before making the recipe, let’s discuss a few tips and variations. To begin with, we use boneless, skinless breasts because they are healthier and easy to work with. I suppose you could use other cuts of chicken if you wish.

As with any recipe, you can alter the amounts of the ingredients according to your liking. For example, if you’re a garlic lover, add a little more. The same applies to the salt, pepper, etc. You can also add additional ingredients if you are so inclined. We make our butter milk from scratch simply because it’s cheaper and so easy to make. Real butter milk can be used, as well. 

As I often mention in my recipes, don’t forget a nice garden salad and a glass of white wine with your butter chicken. Please, by all means, drop us a line and let us know what you think. 

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Butter Chicken
Recipe Type: Main
Cuisine: Canadian
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 3 – 4
  • 1 cup of milk
  • 1 tbsp of vinegar
  • 1 cup of chicken stock
  • 1 tbsp of soy sauce
  • pinch of garlic powder
  • salt and pepper
  • 2 tbsp of corn starch
  • 3 boneless, skinless chicken breast, cubed
  • 1/2 cup of all purpose flour
  • 2 – 3 tbsp of unsalted butter
  • olive oil
  1. To make the butter milk, combine the milk and vinegar and let it stand for 5 minutes.
  2. In a measuring cup or mixing bowl, combine the chicken stock, soy sauce, garlic, salt, pepper, and corn starch. Whisk well and set it aside.
  3. Add the flour to a separate bowl. Season to taste with salt and pepper. Put the chicken in and stir until the chicken is completely coated with the mixture.
  4. Preheat a pan over medium high heat and add butter and some oil in. Place the chicken in and fry it for 8 to 10 minutes, turning occasionally, until it’s golden brown.
  5. Pour the chicken stock mixture in and bring it to a boil.
  6. Add the butter milk in and stir.
  7. Allow it to boil and continue to simmer it until desired thickness is achieved. This usually takes 2 or 3 minutes.
  8. Serve and enjoy your butter chicken.


1 Comment

  1. This is a really quick and ever so tasty meal
    Ideal for small groups to wash down with a good Italian red and Dean Martin on the sound system,
    I serve it with Tagliatelle as it absorbs the creamy sauce fabulously
    Give it a shot you won’t be disappointed
    Just recently discovered Dave and is so easy to follow even the lousy puns and jokes are fun.
    Get stuck in and try a few more you won’t regret it.

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