This butter chicken recipe is delicious and so easy to make. Both of my kids will gobble this up each and every time!
Butter chicken is perfect for feeding a large family or to make ahead of time and freeze for another night. I love batch cooking so I don’t have to cook every night.
Make it fun for kids and add some toothpicks in the butter chicken. They’ll love eating the chicken on a stick.
Butter Chicken is a Great Recipe for Picky Eaters
Help your picky eater be more open to trying new foods by making it fun. Add toothpicks to the chicken so your child can interact with the food. This often helps to take the pressure off trying a new food. Kids love to interact, so here is a great opportunity!
This is a great recipe to introduce your child to spice. This butter chicken is loaded with flavor, but not overly spicy.
Add a Yogurt Dip
Try adding a quick yogurt dip for the chicken, too. This can help ease your child into spicy foods if he or she hasn’t been exposed before. Don’t think kids can’t eat spice! Kids can eat spice and often prefer foods with stronger flavors, but may not be exposed to them enough.
You can mix up some yogurt with fresh mint or diced cucumber. It’s that easy!
Now your kids are interacting with the food and hopefully having a lot of fun with the meal!
More Delicious Chicken Dinners:
- Orange Honey Roasted Whole Chicken with Veggies (One Pot Dish)
- Tropical Chicken Kabobs. Pair with Coconut Rice for An Island Experience.
- Delicious Chicken, Artichoke, Spinach Casserole
- 2 pounds Chicken Thighs are best, cut into 1.5 inch pieces
- 6 oz Tomato paste
- 10 oz Crushed Tomatoes
- 2 cup Heavy Cream
- 1 cup Frozen peas
- 1 Onion diced
- 5 tbsp Butter
- 4 tsp olive oil
- 1 tsp Ground Ginger
- 2 tsp salt
- 1 tsp Pepper
- 2 tsp Curry Masala
- 1 tsp Tandoori Seasoning
- 1 Bay Leaf
- 2 tsp fresh cilantro for garnish
- 2 cups Basmati Rice replace with Jasmine rice, if needed
Boil water for basmati rice and follow cooking instructions on rice package.
Cut up chicken into 1.5 inch pieces and season with salt and pepper.
In a separate pan add 2 tsp of olive oil and cook the chicken for 5 minutes until the chicken is starting to brown. Stir frequently.
In a large pan or dutch oven add 2 tsp of olive oil and onion. Cook for 4 minutes until onions are translucent.
Add Tandoori seasoning and Curry Masala to your onions and cook for 1 minute, add the tomato paste and cooking for another 2 minutes.
Add heavy cream to your pan with onions and tomato paste, increase temperature to high and bring to boil. Reduce heat and let simmer for 3-5 minutes.
Transfer chicken to pan with heavy cream and tomato paste and cook for another 10-15 minutes.
Add peas and butter. Cook until butter is melted and peas are warm.
Garnish with cilantro and/or mint.