Indian Butter Chicken

Sometimes it happens that we get tired of preparing the same food over and over again, however rich it may be. Today I bring you an idea, which is perfect for a busy day of the week as for a special dinner during the weekend. And it is so easy and delicious that you probably incorporate it into the routine of dishes that you will prepare again and again.

That happened here in my house, but we still don't get tired. It turns out that my husband loves Indian food.

This Butter Chicken, known as Butter Chicken or Makahni murgh is an Indian dish originally from Punjab that has become very popular in countries around the world. The origins of this dish date back to Mumbai, during the period of the Mogol Empire. Although the recipe for the dish is generally well known, the taste may vary from one restaurant to another, even within India.

I bring you the quick and easy version. Preparing this recipe is as simple as making noodles with sauce and as Latinos we do not vary much, since the truth is our flavors are delicious, but changing from time to time is fun and a pleasure for our palate. It is also a gourmet dish that does not cost expensive!

Let's go to the recipe!


1 pound chicken breast cut into pieces

2 cups frozen broccoli

2 cups Jasmine rice

2 butter spoons

1 bottle Pataks Butter Chicken Sauce 15Oz

Condiments: Salt, ginger, garlic, pepper, cumin, turmeric to taste (or about half a teaspoon of tea, each)

BUTTER CHICKEN preparation:

In a bowl place the chicken cut into pieces and add all the condiments. Mix or if you want with your hands, integrate all seasonings with raw chicken and set aside for a few minutes.

Meanwhile, we prepare the rice in the rice cooker. We are a family of 5, I use Jasmine Rice two cups in two cups of water.

In a pan over medium heat, melt the butter. Without burning Once melted add the chicken cut into pieces and seasoned, and brown.

Once the chicken is browned, add the whole bottle of Patak’s Butter Chicken Sauce, reduce the heat and reduce for a few minutes.

Meanwhile we place in a microwave bowl, the broccoli with half a cup of water and microwave for about 4 minutes.

Remove the broccoli from the microwave, strain the remaining water.

Once the sauce has thickened (after about 12 minutes) we have our food ready.

Serve on a plate, butter chicken over rice and accompany with broccoli.

The ideal would also be to have Pan Naam, which we tried to do at home at an opportunity and it didn't work out very well, but if you have a store with Indian products you can find.

To make this recipe, I bought the sauce at Walmart. But it is also available at a good price on Amazon.