Butter chicken

How to make the best butter chicken – without cashews – low in calories – silky gravy

Delicious with piping hot steamed white rice
With warm freshly baked chapatis

Why not cheer up your Friday night with this silky butter chicken curry? Even if you are not quite a curry fan, I bet that you will fall head over heels with this dish! Who wouldn’t? You simply cannot resist this silky smooth gravy and the delicate, boneless pieces of chicken that will melt in your mouth. The best news is that this dish is super easy to make without going through a long and strenuous cooking process. Therefore, it’s ideal for young people; this is your kind of dish to try out!

I present this easy/healthy recipe after eliminating some ingredients such as cashew nuts, tomato passata, and yoghurt, which usually are added into this dish. My aim is to minimize the effort and achieve glorious results, keeping in mind that the dish should not contain too many calories, yet to be supreme in taste!

I suggest that you just go through the recipe while making quick mental notes about the ingredients, and the whole process of making it. This will allow you to get an idea about the cooking method, if you are a novice in Asian cuisine. Finally, jot down all the required ingredients and go shopping! Do not forget to buy some flatbreads or basmati rice. Butter chicken and steamed basmati rice is a real love story!

Good luck!

Butter chicken recipe

Ingredients needed:

Chicken breasts ( cut into cubes)300g
Double cream1/4 cup
Onions1 large
Tomatoes ( riped and juicy)1 large
Bay leaves 2
Ginger1/2 inch piece
Garlic 4/5 cloves
Cloves and cardamoms 3 each
Water (hot)1 1/2 cups
Salt1 tsp or to taste
Sugar1/8 tsp ( A few pinches)
Oil1 tbsp
Butter2 tbsp
Garam masala1/2 tsp
Cumin powder (Jeera powder)1/2 tsp
Coriander powder ( Dhaniya powder)1/2 tsp
Turmeric1/2 tsp
Chilli powder1tsp
Kasoori methi powder (Dried Fenugreek leaves)1 1/2tbsp
Butter Chicken ingredients

Let’s make it:

Step 1 – Marinate the chicken and fry

  • Marinate the chicken pieces with a little salt, chili powder, turmeric powder and a few drops of lemon.
  • Keep aside for 20 mins
  • Brush a little oil in a pan and stir fry the chicken pieces
  • Keep aside

Step 2 – Cook the chicken in spices

  • In a pan, heat 2tbsp of oil and saute the onions with a couple of bay leaves, 3/4 cloves and cardamoms
  • Fry chopped tomatoes and ginger & garlic crushed together
  • Add in the spices: Cumin powder, coriander powder, turmeric powder, garam masala powder (1/2 tsp each) and chilli powder – 1tsp
  • Stir fry a minute or two
  • Drop the prepared chicken into the pan and stir fry until chicken pieces are coated well with the spices. If too dry, sprinkle a little water
  • Pour hot water just above the chicken. ( Do not pour too much water at this point)
  • Cover and cook under medium flame for 15mins
  • Open the lid and pour more hot water, cover and cook another 5 mins

Step 3 – Final therapy – make the silky gravy

  • Now pour 1/4 cup of double cream, stir well, close the lid and cook under a very low flame for 5-8 mins. (You can add more double cream if you prefer a thick gravy)
  • Open the lid, drop a dollop of butter. You are cooking butter chicken remember?
  • Now take a handful of Kasoori Methi and crush it by rubbing your palms together and drop into the pot. This is the vital therapy which gives the distict aroma of butter chicken)
  • Add in 1/2tsp of sugar and stir through
  • Cover and simmer a little while. (5 – 8 mins)
  • Let the pot sit for 10 -15mins until all the flavours soak into the chicken pieces and oil floats above the gravy
  • Done!
  • Enjoy with a plate full of steaming white rice or freshly baked rotis

Beetroot Rice – A Colourful And Healthy Rice Dish for the weekend

Beetroot rice

Serve this pretty dome of flavourful Beetroot rice to any kid with fussy eating habits and witness how delightfully he/she will polish the plate off in minutes!  Make a cheerful food art blending several other colours and kids will go crazy!

This is definitely a very clever way to include beetroot into your kid’s diet.  The vibrant glossy red colour, the natural sweetness of the beetroot and the most uncomplicated way of making it preserve all the goodness, flavours and colour in the dish.

What is special in this recipe is that it tastes simply the best on its own without any accompaniment.  However, I add a sliced boiled egg and scatter some poppadums when I serve it for older kids.  For little ones, just serve as uncomplicated as it is!

Gather the following ingredients:

Cooked Rice1
Beetroot1 large or 2
Garlic3 cloves
Olive oil or any kind of oil1 tbsp
Butter1/2 tbsp
Curry Leaves (optional) 
Salt and Pepper powder 

Let’s make :

  • Grate the beetroot finely (Use a fork to hold the pieces to make it easier)
  • Heat oil in a wide wok
  • Saute’ chopped onion
  • Add chopped garlic and stir fry a little
  • Break the curry leaves into small pieces and drop
  • Add all the grated beetroot and stir fry a minute
  • Add salt and pepper powder
  • Drop a dollop of butter for a buttery taste (You can omit this for a healthier version)
  • Add rice little by a little while mixing rapidly
  • Give a good mix and adjust the taste
  • Serve in a bowl or as a dome on a pretty plate
  • Yum!
Beetroot rice

beef burger

best homemade beef burger recipe

beef burger

Make these juicy beef burgers for kids coming all hungry from school or after bouncing hours in the playground! They will simply love to tuck into these and shower you with compliments! Be ready with some extra burgers in case!

Wrapped nicely in a foil, these could go into anyone’s office or school lunch pack too. The best news is that you can tuck into these home-made burger buns, without a  guilt as they are free from all kinds of preservatives or processed ingredients.  You can wrap the extra burgers with a cling film, place them in a plastic box and store them in the freezer which could come quite handy on a later date.     

So, let’s make them;

Get ready with the following ingredients;

Minced lean beef300g
Burger buns8 -10
Large onion1 very thinly chopped
Tomato Ketchup3 tbsp
Soy sauce2 tbsp
Coriandar leavesA handful choppped (Optional)
White bread slice 2  grate into crumbs
 Salt 1/4 tsp adjust according to your taste
Pepper 1/4 tsp

Let’s make;


  • Chop the onion very thinly (any larger bits can cause the burger fall apart while frying)
  • Grate the bread slice into thin crumbs
  • In a large bowl add all the above ingredients; mincemeat, chopped onion, bread crumbs, chopped coriander, egg, salt, pepper and both soy and ketchup and mix thoroughly using your hands.

Test the taste

  • Now, take a small potion from the mixture,  make a ball, flatten it and fry both sides on a heated and oiled non-stick pan or a griddle
  • Taste it and check if you need to add anything more.  You can add more soy sauce, ketchup, salt or pepper and adjust the taste at this stage.

Make the burger pattis

  • Now the taste is just right, take equal sized balls from the mixure and flatten them thickly.  Wet your hands to make this process easier
  • Place them on a tray and cover with a cling film
  • Refrigirate for 1 hr

Fry it

  • Next, spray olive oil onto a non-stick frying pan or a griddle and place the pattis around it
  • Fry one side and then slowly turn over to the other side
  • Never press them down with your spatula.  If pressed down, all the juices will run out, making it dry and crumbly.
  • When both sides are properly cooked, place them on a kitchen paper to absorb the excess oil. Proceed with the rest of the pattis.

Fill it

  • Place the bottom sides of the buns on the same frying/griddle pan
  • Quickly place the burger patties on top of each and top them with  slices of cheese singles/slices and leave for a min for the cheese to melt slightly
  • Take out from the pan and squeeze a dollop of burger sauce, ketchup or mayo on top
  • Arrange slices of tomatoes, cucumber and lettuce
  • Cover with the top part of the bun and press down gently.
  • Wrap in foil paper and stack them on a tray
  • Serve warm