"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Easy white boy Butter Chicken Recipe

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This recipe for Easy white boy Butter Chicken, by , is from East West Collision, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Franzis Schwertner


4 chicken thighs (boneless skinless), or two chicken breasts
1 jar 341ml of butter chicken sauce ( VH or similar)
small yellow onion finally chopped
1 red pepper courrsley chopped
1 medium potato diced
can of baby corn
2 tbsp vegetable oil

1 cup uncooked basmati rice
Garlic naan bread (Store bought)

Will need one wok or deep frying pan
Pot or rice cooker

This meal should take about 30 minutes to prepare. I prefer to cook the sauce early and let it stand for an hour, but it can be served right away.

1. Get the rice going, 1 cup basmati rice to 2 cups water, and a splash of oil. Perfect In a rice cooker or pot. Boil then reduce for 20 min.
2. Chop up all the veggies, set aside.
3. Cut up chicken into bite size pieces.
4. Begin browning the chicken in a hot pan, with oil.
5. Add potatoes and cook until partly done. May need to add a splash of water if it gets a bit dry.
6. Add veggies and continue cooking and stirring.
7. At this point (15-20 min mark) I like to add extra zing, optional, a bit of pepper and hot curry spice to your liking.
8. Add store bought sauce and simmer, will probably need extra water to thin out the sauce a bit.
9. Simmer for at least 10 minutes.
10. Heat up the naan bread, Bake or fry per instructions.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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