Butter Chicken & Roasted Vegetables-“Guest Post by Martine”

Serves 8-10
Recipe level: Medium
Meal type: Side Dish
Meal time: Anytime
Country/Region: India

Butter Chicken Recipe


Butter Chicken

  • 2 large onions
  • 1 cup vegetable or canola oil
  • 4 pounds/2 kg boneless skinless chicken thighs(cut in halves)
  • 1 can tomato paste (5oz)
  • ½ cup yogurt
  • 1 garlic clove, crushed
  • 1 teaspoon ginger, minced
  • Garam masala spice
  • Cumin
  • Cayenne pepper
  • 4 bay leaves
  • 1 ½ teaspoon salt

Oven Roasted Vegetables

  • Onions
  • Carrots
  • Zucchini
  • 5 Cloves of Garlic
  • 3 Peppers (Red, Yellow, Green)
  • 10 Mushrooms
  • 1 Eggplant
  • ½ Olive Oil
  • Salt, to taste
  • Italian Seasoning or Basil
  • Black Pepper

Butter Chicken Recipe Instructions

  1. Dice small onions and sautée in deep pan on medium heat and brown

  2. Turn down heat to medium low

  3. Add ginger and garlic (2 tablespoons of the minced/jarred product)

  4. Add Chicken Thighs to pan and turn heat back up to medium-high.

  5. Brown the chicken. Make sure each piece of chicken is touching the pan

  6. Add garam masala (cover chicken with a generous layer)

  7. Add cumin, sprinkle on chicken

  8. Add cayenne, sprinkle a teaspoon

  9. Once chicken is browned on one side, turn chicken

  10. Add a thin second layer of garam masala once

  11. Allow chicken to brown

  12. Add salt and pepper to season dish

  13. Wait and let juices from the chicken flow.

  14. Add tomato paste to pan, add yogurt (1/2 – 1 cup)

  15. Add half and half to cover chicken

  16. Bring to boil

  17. Turn heat down to medium/medium-low, and let simmer with lid on for at least 30 minutes

  18. Check every couple of minutes to stir



2 c half and half

(lemon juice tones down heat)

let simmer with lid on

Oven Roasted Vegetables Recipe Instructions

  1. Cut vegetables up:

    1. Onions: Rings

    2. Carrots: Slanted discs

    3. Zucchini peppers and eggplant: Large cubes

    4. Mushrooms and Garlic: Large slices

  2. Put vegetables in a large bowl

  3. Mix in oil spices and salt, making sure every vegetable is coated with oil

  4. Place is a shallow oven safe dish that has been covered with aluminum foil, making sure the vegetables are laid out evenly on the dish/ tray.

  5. Bake in the oven at 350 degrees Fahrenheit for about 30 minutes, or until vegetables become soft and golden brown

Serve the butter chicken and oven roasted vegetables with a carbonhydrate of your choice e.g. naan bread, steamed rice etc.

Martine is a chef and baker with an eye for detail and perfection. She loves cooking with a passion and is always creating and revamping recipes in her kitchen. She also offers a cake baking service.


What do you think?