My Best Butter Chicken Ever!

Best Ever Butter Chicken Recipe by Quirky Cooking, Gluten Free, Grain Free, Dairy Free

I’m so excited about this recipe, as you’ve probably heard! I was cheeky enough to call it the ‘best butter chicken ever’ because my 16 year old son insisted it was the best he’d ever tasted, and said that I HAD to call it ‘the best ever’, and I HAD to teach him how to make it so he could make it any time he liked!! (Don’t you love it when your teenage kids rave about a recipe you’ve made up?? It means so much more than a few likes on Facebook, as nice as that is!)

I know what you’re thinking. “It can’t be the best, it’s too simple. It just can’t taste amazing and authentic when it has so few steps and such basic ingredients.” All I can say is, TRY IT! Ok, it’s not cooked the traditional way, with chicken marinating for hours and then simmered slowly in a big pot for ages… but believe me, it tastes amazing. 

I developed this recipe for my Quirky Cooking for Gut Health online program (which will be released soon – you can register here if you want to know more) and the criteria was as follows: 

  • not too spicy so it’s suitable for kids, but FULL of flavour so that when you eat it with cauliflower ‘rice’ the flavour doesn’t get lost
  • super simple so even kids can make it
  • dairy free, gluten free, grain and starch free (suitable for GAPS and Paleo diets)
  • basic ingredients anyone will have on hand or can easily buy at the supermarket
  • quick to make, perfect for those last minute dinner decisions
  • and so delicious that you’ll want to invite some friends over to share it with you!

It worked out to be soooooo delicious I couldn’t wait for my program to be finished to share it – I had to share straight away! So I popped the recipe into my newsletter (as I often do with recipes I can’t wait to share) and it went a bit viral, so I thought I’d better just get it up on the blog! So here it is. 

Best Ever Butter Chicken Recipe by Quirky Cooking, Gluten Free, Grain Free, Dairy Free


P.S. If you want to see some feedback before you try it, here’s a few comments:

“Very fussy about butter chicken BUT this was sensational. Thank you”

“Amaaaaaaaaaaaaaaazing Jo! Recipe was super easy to follow, quick and totally delicious. Thank you, you’re a total ‘good food’ superstar. Oh and yes agreed – best recipe ever!”

“Made it tonight and it was such a delicious comfort food. It’s now in the rotating menu, big complement from our 5 and 3 year olds. You should have seen my son checking with everyone if it was now their favorite. Thanks for generously sharing Jo!”

“Jo, I think your butter chicken recipe has probably been made or will be made by nearly every Quirky fan! It looks as if it’s one of your most all time favourite recipes! The only other recipe I can think of that equals this is the macadamia lime cheesecake!”

Let me know what you think – I hope you love it too!

Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!


My Best Ever Butter Chicken

  • Author: QuirkyJo



Cauliflower ‘Rice’

  • 800g cauliflower, (cut into small florets)

Butter Chicken

  • 4 garlic cloves
  • 3cm fresh ginger, peeled
  • 1 long red chilli, deseeded and halved
  • 1 brown onion, halved
  • 100g ghee or coconut oil
  • 3 Tbsp Quirky Cooking Butter Chicken Spice Blend, OR
    • ½ tsp ground cinnamon
    • 2 tsp ground paprika
    • 3 tsp garam masala
    • 1 tsp ground cardamom
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp ground turmeric
  • 500g coconut cream
  • 3 Tbsp lemon juice
  • 200g tomato paste
  • 3 tsp sea salt
  • 1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)


Thermomix Method:

  1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
  2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
  3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
  4. Add ghee or coconut oil and Quirky Cooking Butter Chicken Spice Blend (or listed spices) and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
  5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked – if not, add another 5 mins/Varoma/reverse/speed soft.
  6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
  7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method:

  1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
  2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
  3. Add chicken and Quirky Cooking Butter Chicken Spice Blend (or listed spices) and saute over high heat for 5-10 mins, until chicken begins to change colour. (It will finish cooking in the sauce.)
  4. Add coconut cream, lemon juice, tomato paste and salt and reduce heat to med-low. Simmer gently over med-low heat, partially covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
  5. Meanwhile, fry cauliflower rice in a frying pan over high heat with some ghee or coconut oil over med-high heat for 15 mins or until cooked through.
  6. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.


  • Cauliflower ‘rice’ can be replaced with Basmati rice if desired, or mix half cauliflower ‘rice’ with half cooked rice if you’re working on transitioning to less grains in the diet.
  • For a vegetarian version, replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chickpeas also if you like.
  • Freezes well. Store for up to 4 months in the freezer.

Did you make this recipe?

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386 thoughts on “My Best Butter Chicken Ever!

  1. Jodie says:

    I have been using this recipe for over a year now, I about to make it now too lol. This is the most delicious chicken I have ever had. THANKYOU for this !!

  2. Kristine says:

    I’d like to ask questions about pre packing these as meals.
    1) are the butter chicken and the cauliflower rice packed separately?
    2) how would you heat it up as a meal? Microwave? Will it make the rice mushy?
    Thank you!

  3. Christine says:

    It’s a lovely meal. Very saucy though. I’ve reserved the extra sauce that was left to cook some chickpeas and veggies in tomorrow.

  4. Bob says:

    I love this recipe it is also great because of my alergys to nuts and all the other recipes shave. Ashes in them

  5. Brigita Belcastro says:

    Hi I’ve made this many times and love it! I need to make a double batch can you double this in the slow cooker?

  6. Amanda says:

    I HAVE to make this at least one a fortnight!
    Its on high rotation in our house, and before dinner is even finished there is dibs on who is having the leftovers!
    I even have to make it to freeze so my husband can take it camping.
    Thank you for a brilliant recipe, our favourite hands down!

  7. Jen says:

    We tried this for the first time tonight, and it was an absolute hit! Even my two and half year old loved it! Thank you for such a gorgeous, yet simple recipe!

  8. Sarah says:

    Could I make a paste with roasted capsicums to use instead of tomato paste? There’s plenty of spices in this dish so I’m hoping so..

  9. Chelsey Hansen says:

    I’ve been meaning to try this recipe for more than a year…yes, that’s right. I tried it tonight and it was a hit! I only had chicken tenderloins and the chicken was pretty good but a little dry so I’ll make sure to use thighs next time. I also struggled with guessing how big “one long chilli” was and the one I had looked huge compared to google images 😉 so I ended up only using half of the chilli just in case it came out too spicy. It was perfect for me although hubby said he’d like a bit more spice next time. My kids gave it a 9.5/10. haha Thanks Jo, for this lovely recipe and for sharing your story and knowledge.

  10. Rochelle says:

    I just had to leave a review on this recipe. It was SO delicious! Best butter chicken I’ve had, and my husband was impressed too! Will definitely make again

  11. Clair says:

    This is on high rotation at my house too. I also add at least 5 cups of chopped veggies to it to make it go further and there’s still plenty of sauce! thanks 🙂

  12. Ela says:

    Absolutely love this recipe. I double the sauce in the Tm31 and cook the chicken in the oven till just done. Heaps of sauce for left overs which my 4 teenage boys are always looking for.

  13. Brylie Vine says:

    Now a weekly staple in our house… We’ve tried every other popular TMX Butter Chicken recipe out there and this one is the best (and easiest) 10/10

  14. Emily says:

    I love butter chicken, but this is the first time I actually make it from scratch. And it was SO GOOD!!! Best I ever had! Besides I could just omit the chilli and make it kids friendly and still yummy!!!

  15. Jenelle M says:

    Wow, this is amazing and beats anything out of a jar. Evan though this is suitable for kids I completely left the chilli out and put capsicum in its place, as chilli and I don’t get on. Everyone loved it. We will definitely be eating this on a regular basis. Thank you for sharing this recipe.

  16. Rosemary Watson says:

    Wow! Totally agree with your son, it is ‘The Best’. I have made many versions including marinating the chicken and my husband announced tonight that this is better than any of them! Thank you 🙏

    • QuirkyJo says:

      Hi Jodie, I’d reduce the liquid or increase the amount of chicken, as the liquid won’t reduce in the slow cooker. Cook 4 hours on high or 8 on low. 🙂

      • Lorrae says:

        Hi Jo, do you find this recipe is better in the thermomix, compared to the slow cooker? As slow cooker can dry out the chicken too much? thanks kindly

  17. Hanna says:

    I have been making this recipe for over a year, in the chilli chopping step I also add chopped carrots, sweet potato, and baby spinach and blitz it up into tiny pieces. My kids don’t even know they are eating vegetables!

  18. Lesley Fantin says:

    How many serves does it make, approximately? We are looking to cater for 65 primary school aged shildren.

  19. Anna says:

    Sensational, a firm favourite and my go to for cooking someone a meal. Is the nutritional panel available for this please?

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  21. mark says:

    Thank you so much for this recipe. It truly is the best butter chicken I’ve ever had. The only change I make is to cook the chicken for minute or two in a pan before adding it to the sauce.

  22. Shirley Atlas says:

    Definitely the best butter chicken recipe ever . As one of my daughters is vegetarian I have added tofu to the vegetable option you suggest – I add diced tofu in the last 7 minutes or so of cooking – and she now says it’s the best vegetarian curry EVER! So thanks , Jo , best recipe on all fronts !,

  23. Jenelle says:

    This is definitely the best butter chicken. My daughter has to me we are never eating jarred sauce again. We eat this regularly in our house.

  24. Jodie says:

    I have been making this recipe for a couple of years now!! It is delicious. Tonight though I hd no chicken and my boys begged me for butter chicken. All I had was some chuck steak. oMG it was still so good. For some reason the sauce thickened up really nicely to.

  25. Miriam says:

    Great recipe!! Thank you! My family isn’t as keen on the cauliflower rice as me unfortunately. What temp should I set the thermomix to if I’m not doing the rice in the Varoma?

    • Quirky Cooking Team says:

      Hi. Varoma temperature is best for this recipe even if leaving the cauliflower rice out. Enjoy:-).

  26. Kellie says:


    I’m super keen to make this but I don’t have any coconut oil or ghee . What can I substitute please?

  27. Tilli says:

    I love this recipe – it really is the best! Its great to have a healthy alternative that is even better than the original. I just have one question of how many calories are in one serving thanks 🙂

    • Quirky Cooking Team says:

      Hi Tilli. Unfortunately we do not have nutritional value for this meal. Apologies. Glad you love it though:-).

  28. Ebony Fisher says:

    This is my absolute favourite butter chicken (and I have tried a lot)! I am currently doing FODMAP and wondering if anyone has tried this without the onion or garlic and what could be best substituted?

    • Quirky Cooking Team says:

      Hi Ebony. You can leave the onion and garlic out:-). It will still have a lot of flavour due to all the spices,butter,cream,chicken… Enjoy:-)

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  30. Andrew says:

    I live in the UK and think we have a different definition of coconut cream here. It seems to be much denser that coconut milk and comes in small cans/tins. 500 grams of it would be a lot of tins.

  31. Yvonne says:

    Hi! I made this with roasted capsicum instead of tomato paste as the kids are off tomatoes at the moment – i did find i needed to add some sugar (about 1tbsp of rapadura – I know it’s a sin but needed to cut through the sharpness that the capsicum brings) … very delicious! Thanks for a great recipe.

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  33. Sharon says:

    Delicious!! I was nervous to try it but it was easy to make. I didn’t do the cauliflower rice as the cauliflowers were pricey so used long grain rice cooked separately and stored in my thermos ever.

    All who tried it enjoyed it thoroughly.

    There was a lot of sauce so next time I’d add more chicken. It made at least 6 meals so we were able to freeze the leftovers 😉

  34. Anita Patton says:

    Oh wow, this sauce is soooo delicious! PS. I added a tbsp raw honey to make it slightly sweeter for my kids. Thanks Jo! I have your original cookbook, love it 😍

  35. Yvonne says:

    Hello again! I’ve been making this by just blitzing all the ingredients together (except chicken, coconut milk and lemon juice) in a 4x batch (I use roasted capsicum in place of tomato and it comes in a 1kg jar, draining off most of the liquid leaves with about 800g so 4x works perfect 🙂 ) Then I freeze the raw paste in portions – Much better than a jar of supermarket sauce and makes for a super easy meal when you’re in a hurry. When I’m ready to cook it, I just heat it up and cook for a little while before adding chicken whatever veg I’m throwing in on the day. Tonight I’m trying homemade sourdough spelt naan to go with it. So yummy!! Thanks again. Off for a trawl through the rest of your recipes now!

    • QuirkyJo says:

      Depends on how you serve the dish, I usually serve the Butter Chicken with cauliflower rice and vegetables and for our family it can serve up to 6 – 8 servings! Hope this helps!

  36. Lucy Trumble says:

    Hi, I love this recipe but to save time I use the frozen cauliflower rice from the supermarket and “Hermies” Butter Spice Mix. It is fabulous, Thanks!

  37. Anik says:

    I must say your recipe is truly amazing and we tried last week. Thanks for sharing amazing recipe. would you please share for chiken tikka?

  38. Yasmeen says:

    Omg I made this today and WOW! What an awesome recipe. So delicious! Hubby even said it was restaurant quality 😋 Literally took less than 5 mins to put everything together. I can see myself making this weekly 😍 Thank you!

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  40. Nelli says:

    Made this for the first time (very new to thermo world) it was very tasty, just wondering what suggestions to stop it being so watery the sauce? thinking add potato or decrease liquid? and even though I did reverse function the chicken still seemed to get pretty shredded any suggestions appreciated, Thanks

    • QuirkyJo says:

      You can add more chicken to thicken the sauce, or veggies like potato or chickpeas. You can also always cook the chicken separately and add into the sauce at the end if you like larger chunks!

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