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Indian Butter Chicken
with cauliflower / peas

Active: 30 min Total: 30 min
A spice-filled and creamy tomato sauce makes butter chicken a take-out favorite and a great entry-level dish if you are unfamiliar with Indian cuisine. This dish tastes even better a day or two after it's made, so it's great for leftovers. This dish has remained a favorite among our members since it first made its debut in August 2013.


Indian Butter Chicken:
  • Garam masala - 1 Tbsp
  • Coriander - 4 tsp
  • Ginger, dried - 2 tsp
  • Turmeric - 1 tsp
  • Garlic - 3 cloves , chopped
  • Onions, medium - 1 , chopped
  • Cauliflower - 1 head , chopped
  • Cilantro - 1/4 bunch , chopped
  • Chicken thighs, boneless and skinless - 1 lb , chopped
  • Butter - 1 Tbsp + 1 Tbsp (sub ghee)
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Coconut milk - 1/2 can
  • Peas, frozen - 2 cups


  1. Make spice mix - Combine garam masala, coriander, ginger and turmeric in a small bowl.
  2. Garlic / Onions / Cauliflower / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  3. Chicken - Chop and then season with some salt and pepper and tenderize with a fork.

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  1. Heat a Dutch oven over medium-high heat. Add first part of butter and then chicken to melted butter. Saute until golden, ~3 to 4 minutes. Remove from pan and set aside (chicken doesn't need to be cooked through at this point).
  2. Return pan to heat and add second part of butter. Add onions and saute until tender, ~3 minutes. Add in garlic and a pinch of salt. Saute until fragrant, 1 minute more.
  3. Add in cauliflower and then spice mix with some salt. Saute for another minute or two before pouring in tomatoes and coconut milk. Cover and bring to a boil.
  4. Defrost peas in the microwave.
  5. Add in chicken and reduce heat to a low simmer. Cook for another 5 to 7 minutes, until everything is cooked through. Stir in peas and cook until warmed, 1 minute more. Season to taste with some salt and more spices.
  6. Top chicken with cilantro. Enjoy!



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