Quick butter chicken and cucumber raita

By Spencer Watts
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Quick butter chicken with cucumber raita

This recipe proves you can still cook a delicious dinner even when time is short.



Butter chicken

  • 3 tablespoons (45 millilitres) butter, divided
  • 1 small onion, thinly sliced
  • 3 garlic cloves, finely diced
  • 1-inch (2.5 centimetres) ginger, finely diced
  • 1 tablespoon (15 millilitres) curry powder
  • 1 teaspoon (5 millilitres) garam masala
  • 1 teaspoon (5 millilitres) cumin
  • 1/8 teaspoon (0.5 millilitres) chili flakes (more if you like it spicy)
  • 1/8 teaspoon (0.5 millilitres) salt
  • 8 boneless, skinless chicken thighs
  • 1 cup (240 millilitres) tomato sauce
  • 1 cup (240 millilitres) heavy cream
  • Chopped cilantro, to garnish

Cucumber raita

  • 1 English cucumber
  • 1 ½ cup plain Greek yogurt
  • ¼ cup (60 millilitres) chopped cilantro
  • ½ teaspoon (2.5 millilitres) ground cumin
  • ¼ teaspoon (1 millilitre) ground coriander
  • Salt and pepper


Butter chicken

  1. Heat two tablespoons of butter in large frying pan over medium-high heat. Add onions to pan and stir to coat in butter.
  2. Add garlic, ginger, curry powder, garam masala, cumin, chili flakes, and salt. Cook, stirring until fragrant and onions are translucent.
  3. Dice chicken into one-inch pieces. Add chicken to frying pan and stir to coat in spices, cook for three to five minutes or until no longer pink.
  4. Pour in tomato sauce and stir to combine. Bring to a simmer. Cook for 12-15 minutes or until chicken is cooked through.
  5. Stir in heavy cream and remaining butter. Cover and cook for five to eight minutes.
  6. Serve over basmati rice with cucumber raita  and garnish with chopped cilantro.

Cucumber raita

  1. Grate cucumber into a bowl. Squeeze out excess liquid.
  2. Add cucumber, Greek yogurt, cilantro, ground cumin, ground coriander, salt, and pepper to a bowl and stir to combine.

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