Butter Chicken

Two weeks ago, when the government of Ontario announced that the schools would remain close after March break, the severity of the COVID-19 situation started to sink in deep within all of us. That was the first weekend that I experienced the panic buying. Oh boy, what a surprise it was in the grocery store to see the empty shelves and people starting wearing face masks. I was ready to burst into tears but was keep saying to myself to keep it together. And at least no tears were shed over empty shelves. Yeah! I was adjusting quickly. Instead of oranges, I took a bag of grapefruits that were still available, even though I have not eaten grapefruits for years. In the meat section, the feeling was that the world had come to an end. There was no chicken or beef left whatsoever. So I took a frozen duck, though I don’t know how to cook it and it still in my freezer.

Last week, it was a relief when oranges and chicken were back on the shelves, and I was able to make my favorite chicken recipe, butter chicken. My recipe has extra vegetables.  Otherwise, no one eats the veggies. Every time I make the butter chicken, I am impressed with how tasty it is.

Preparation time: 20 minutes. Cooking time: 50 minutes.


  • Chicken breast – 3 lb (1.4 kg) diced
  • Onions – 2 medium diced
  • Bell peppers – 2 red medium diced
  • Tomatoes – 2 medium diced
  • Heavy cream 18% – 2 cups
  • Unsalted butter – 30 grams
  • Avocado Oil – for the pan


  • Strained tomatoes – 4 tablespoons
  • Salt – 1 teaspoon
  • Black pepper – 1/2 teaspoon
  • Garam masala – 1 tablespoon
  • Garlic powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Ginger powder – 1 teaspoon
  • Chili powder – 1 teaspoon


In a large pan, add avocado oil and fry the onions on medium heat for 5 minutes. Add the bell peppers and stir in. Cook for a few minutes.


Add tomatoes and cook for a few minutes. Add all the spices and stir well and continue cooking for a few minutes.


Transfer the cooked vegetables to a bowl and puree with a hand mixer.


Transfer the puree back to the cooking pan and add the heavy cream and mix well. The sauce is ready.


In a separate pan, melt butter and fry the chicken cubes until all the sides are cooked. Transfer the chicken into the pan with the sauce and cook on medium heat for an additional 20 minutes.


Bon Appetit!

14 thoughts on “Butter Chicken

  1. My boys would love all of the butter and cream in this, and tender chicken. Here in the US the panic buying has ended and stores are stocking differently. I am optimistic people are starting to mindfully choose hope over fear, despite taken caution.

    Liked by 1 person

    1. Here too, the panic buying ended, but the experience I felt that day was unforgettable. I love the sauce. This combination of butter, cream, and the spices is divine. I can eat it with a spoon just by itself. Stay safe and well.

      Liked by 1 person

  2. Ooo this sounds good! Oh how I miss being able to safely go to the supermarket, to get fresh food.. You’ll have to Google how to cook that frozen duck!
    Stay safe & as well as possible lovely.
    Caz xx

    Liked by 1 person

    1. Thank you, Caz! Yes, I am stuck with the duck now. The little things we used to do that were taken for granted. I hope this all would help us to appreciate more the freedom we used to have. Stay safe and well.
      Kisses, Svet

      Liked by 1 person

  3. That recipe looks good, but I’ll have to call it something else because I’m not fond of butter. But it looks as if all you use the butter for is to fry the chicken, so I can do that! Thanks, Svet! I’m glad the shelves are beginning to restock in the grocery stores. We also had the worst panic buying right when the restrictions went in, but things are better now.

    Liked by 1 person

    1. At first, I did not like butter too. But apparently, butter has lots of essential fats and Vitamin A. I think this whole recipe has lots of essential fats. Yes, that day at the store was a bit shocking. Now, the stores here are back almost to normal. Just most of the workers wear masks and gloves. It is strange but I am getting use to it. Stay safe and well!

      Liked by 1 person

  4. Svet, this recipe looks absolutely delicious!! Yum! We eat chicken often and coming up with ways to be creative with it can be challenging. Your recipe is just what the doctor ordered. 😉 The combination of spices must be divine!

    I’m betting it has a tempting smell while it’s cooking too, doesn’t it? This is now on our must-cook list for the near future!

    By the way, how are you and your family doing? Has the craziness eased up there? How about being able to get groceries? I hope some normalcy has been returned to your area. As for how you felt when you went into the store, I understand. For awhile there, it felt almost apocalyptic. It was easy to get distressed about how scared everyone seemed to be and the complete lack of food.

    I’m curious if you ever found a way to cook that duck too? 🙂 Sounds interesting!

    Sending my love to you, friend. I pray you & your family are well! ♥

    Liked by 1 person

    1. Thank you for the sweet words, Holly! I can agree that the combination of the cream with the spices and vegetables is divine.

      We are okay (knock on wood). But the numbers here in Ontario continue to climb up.
      However, the grocery store shelves are packed with goods, and there is plenty of everything. So kind of back to normal.

      It’s strange how things turned around. That day at the grocery store, when I first saw people with masks, I wanted to cry. Now, if I notice someone in the store without a mask, I stay away from them.

      I made the duck in the oven, but the meat tasted different than chicken, was a bit hard and it probably needed more roasting time. I never got a second duck to try again and improve my cooking skills.

      All the best to you and your family. Kisses.


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