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Butter Chicken with Vadouvan French Masala Curry
Butter Chicken
Click the package below to purchase the spice blend for this recipe.


5          ea        Boneless, skinless chicken thighs

1/3       C          Milk

1 1/2    C          Onion- sliced thin

4          Tbsp     Butter

6          Tbsp     Spice Union Vadouvan French Masala Curry

1/4       C          Tomato paste

1/2       C          Roasted Cashews (salted or unsalted; you’ll adjust the                                  seasoning later)

1/4       C          Fresh ginger- grated on a box grater

3          Tbsp      Fresh garlic- minced

2 1/2    C          Chicken stock

3/4       C          Heavy cream

Salt to taste 

1          Bunch    Fresh Cilantro- washed and thick stems removed


  1. Trim the fat from the chicken thighs and cut the chicken into 3/4 inch cubes.

  2. Place the chicken meat into a bowl and add the milk. Mix to coat all the chicken with milk. Set aside for at least 1 hour.

  3. Preheat a sauté pan over medium heat. Add 2 tablespoons of butter, sliced onion and a good pinch of salt to the sauté pan. Cook over medium heat until the onions are caramelized- stirring every 3 minutes.

  4. Once the onions are caramelized, add 4 tablespoons of Spice Union Vadouvan French Masala Curry to the onions. Continue to cook over low heat for 3-4 minutes until the spices become very aromatic.

  5. Add the tomato paste and stir to combine. Add half of chicken stock to loosen the tomato paste.

  6. Add the cashews to the sauté pan. Stir them in and lower the temperature to simmer.  Simmer the sauce for at least 20 minutes to allow the cashews to soften.

  7. Set the onion mixture aside to cool.

  8. In a high speed blender, combine the onion mixture, ginger, garlic and remaining chicken stock. Blend on high speed until the sauce comes together in a very smooth sauce. Smooth like a luscious milkshake.

  9. Remove the chicken from the milk and pat each piece of chicken dry with a paper towel. Place the chicken into a clean, dry bowl.

  10. Season the chicken with the remaining Spice Union Vadouvan French Masala Curry. Toss to coat the chicken pieces in the spice.

  11. Preheat a large sauté pan (preferably a nonstick pan) over medium high heat. Add the remaining butter to the sauté pan.

  12. Once the butter stops foaming, add the chicken. Depending on the size of your sauté pan, you may need to cook the chicken in two batches. Do not crowd the pan; you want to sear the chicken. Crowding the pan will cause the chicken to poach.

  13. Brown the chicken pieces on both sides until deeply browned.

  14. Add the blended sauce to the sauté pan. Stir to coat all the chicken pieces.

  15. Bring the sauce to a simmer, lower the heat to simmer, cover and cook for 15 minutes- stirring every 4-5 minutes.

  16. Add the heavy cream to the sauté pan and stir to incorporate the cream into the sauce. Cover again and simmer for another 2 minutes.

  17. Season the Butter Chicken to taste with salt.

  18. Serve the Butter Chicken over Basmati rice with plenty of sauce and a garnish of fresh cilantro.

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