Kids Menu: No Knife, Very Butter Chicken

by Frankie Scanlon
  • Yield: Serves 4.
  • Time Estimate: around 35 minutes + cook time for rice.
  • Storage Notes: Enjoy immediately. Also makes great leftovers for lunch tomorrow!
  • Difficulty: Easy + no knives required.

We love the rich creaminess of a classic butter chicken, this no-spice/pepper or cumin version is a great introduction to Indian food for kids & picky eaters.

We use a food processor here to do all of the chopping, so this is great one to make with little ones: no knife skills (or knives at all) required! 

Just easy, delicious, very butter chicken that's a perfect weeknight family meal.

Ingredients

  • 1 White onion
  • 5 Garlic cloves or 2 shallots
  • 2 1/2 Tbs extra virgin olive oil
  • 2 Chicken breasts or 4-5 chicken thighs
  • 3-4 Cups cooked rice (white, brown, & basmati are all great here)
  • 1/2 Cup greek yogurt
  • 3 Sticks unsalted butter
  • 1 Small tin / 6oz tomato paste
  • 1  heavy whipping cream
  • 3/4th Tin Kid's Menu: Butter & House Favorite Spices
  • 1 Cup low/no sodium chicken stock
  • 1/2 Cup cilantro for garnish
  • Special Equipment Required: Food Processor

Directions

  • Preheat oven to 375F.
  • Remove peel from onion, quarter, and add to a food processor with garlic, olive oil, extra virgin olive oil, and 2 Tbs  Kid's Menu: Butter & House Favorite Spices. Begin pulsing, then increase speed, continuing until smooth. 
  • Spoon out into a large pot, and reserve.
  • Add chicken to food processer (the remnants of your onion/garlic puree are fine), along with greek yogurt and 2 Tbs  Kid's Menu: Butter & House Favorite Spices. Pulse 4-5 times, until chicken is broken up into more manageable chunks.
  • Line a baking tray with tin foil, and spoon over chicken mixture, mixing as you do to evenly incorporate & mix in spices and yogurt with chicken.
  • Pop in the oven for 15 minutes, then remove.
  • Bring your pot up to medium heat, adding in tomato paste, and stir until mixtures starts to bubble.
  • Scrape in chicken, pour in stock, add remaining 3/4ths of the tin of Kid's Menu: Butter & House Favorite Spices, and cover, increasing heat to high.
  • This should begin bubbling after about 7 minutes - remove lid and stir well to incorporate and combine. Reduce heat to medium, and add in butter and cream.
  • Cook for a further 7-10 minutes, stirring occasionally to fully incorporate butter and cream, and make the entire 'curry' a lovely uniform color.
  • To serve, plate warm rice, then use a ladle and slotted spoon to pour over both big chunks of chicken and your delicious, buttery sauce.
  • Tear up some sprigs of cilantro, sprinkling on for garnish, serve, and devour!
Back to RECIPEISH