Butter Chicken

butter chicken, a spicy and fragrant dish of chicken in a creamy tomato sauce. Recipe on kokocooks.com

One of my favorite keepsakes every year from the Epcot Food and Wine Festival is the cookbook.  I have seen this book evolve over the twenty years of the festival – from the recipe cards that used to be available at each booth, to the flimsy paper version, to the tall and skinny format, and now to this beautiful hardcover one.  It has many festival favorites, as well as a bunch of recipes from the new selections.

This year I decided to spotlight one of my favorite new dishes from the festival.  This dish is similar in flavor to chiken tikka masala, but with slightly differnent flavorings.  This is an easy dish to make, and tastes great when served with rice (especially basmati) or some warm naan.  One of my favorite restaurants in town serves buttered chicken in a taco, which is lovely but messy.  I toned down the heat a lot from the book because I knew my son would not like it really spicy, but feel free to adjust the seasonings to your heat preference.

a spicy and fragrant dish of chicken in a creamy tomato sauce. Recipe on kokocooks.com

adapted from Epcot Food And Wine Festival 2015 cookbook

Butter Chicken

Butter Chicken


For the sauce
1 Tbs vegetable oil
½ c diced onion (about half a medium onin)
½ c diced green pepper (about half a pepper)
2 Tbs butter
2 Tbs lemon juice
1 medium garlic clove, minced
1 tsp minced fresh ginger
½ Tbs garam masala
½ Tbs chili powder
½ Tbs cumin
¼ tsp cayenne pepper
2 bay leaves
1 c tomato puree
¼ c plain yogurt (lowfat is fine)
⅔ c heavy cream
Salt and pepper
For the chicken
4 tsp garam masala
½ tsp salt
¼ tsp paprika
¼ tsp cayenne pepper
2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1 Tbs butter
1 Tbs cornstarch
¼ c chicken broth
Salt and pepper
To finish
Naan bread or cooked basmati rice


  1. For the sauce: Heat oil in a medium pot over medium-high heat. Add onion and green pepper and sauté until soft.
  2. Stir in the butter, lemon juice, garlic, ginger, garam masala, chili powder, cumin, cayenne pepper, and bay leaves. Cook for another few minutes, until butter has melted.
  3. Add tomato puree and cook another 2 minutes, stirring frequently. Reduce heat to low, and stir in the yogurt and heavy cream. Simmer 10 minutes.
  4. Keep warm until ready to add to chicken. Remove bay leaves before continuing.
  5. For the chicken: combine garam masala, salt, paprika, and cayenne powder in a large bowl. Add chicken and mix around until chicken is evenly coated with spices.
  6. Heat butter in a large sauté pan over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
  7. Lower heat to medium-low and stir in 1 cup of the sauce. Simmer until chicken is cooked through, about another 5 minutes. Stir in remaining sauce.
  8. Form a slurry by mixing the cornstarch and chicken broth together. Add to the chicken and stir for a few minutes until the sauce thickens. Season with salt and pepper to taste.
  9. Serve over warm naan or cooked basmati rice (or both!)

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