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The Butter Chicken Bowl. Luncheon Bowl Series Part I.

This blog is the first in a series of scrumptious lunch bowls that are both visually stunning and tasty. “Bowls” have become popular of late, but they are usually made with Acai and other berries. Presentation is a key ingredient when making a bowl and I’ll show you how simple this is.

I haven’t posted a blog in awhile. Life just got…busy. So to make it up to you I’m including three recipes in this post. They all go together or can be used separately. I’m going to show you how to make butter chicken, Indian rice, and a mango chutney (Indian style). Of course, this bowl can be made with plain rice and without the chutney. It will still taste delicious.

Butter chicken was the first Indian dish I tasted. It has no heat so it tends to be liked by everyone. (Of course, you can add a little chili pepper if you want). After my first taste of Indian food I was in love and it continues to be my favorite kind of ethnic food today.

The Butter Chicken:

Melt the butter in a deep skillet and saute the onions until translucent. Add the ginger and garlic and saute for an additional minute. Add the turmeric, chili powder, coriander, cumin and garam masala and fry the spices for another minute to release their flavors.

Add the chicken to the skillet and brown. Then add the diced tomatoes, sauce and almond meal. Bring to a boil and then simmer for 20-30 minutes. (This is when you should start making the rice).



Remove from heat and stir in the yogurt. Serve with the rice and garnish with chopped cilantro and mango chutney.

The Indian Rice:

This is so easy and enhances the flavor of the dish.

Rinse the rice three times to reduce the amount of starch.

Boil the water with the cumin seeds and whole green cardamom pods. Once boiling, add the basmati rice, stir and return to a boil. Cover, then reduce heat to low for 20 minutes. After 20 minutes the water will be completely absorbed and the cardamoms will be on top of the rice. Remove them with a spoon.


Fluff the rice with a fork.

The Mango Chutney:

This can be made up to a week in advance. It’s also great with samosas.

In a saucepan mix together the vinegar, golden raisins, sugar, cloves, cinnamon, cardamom, turmeric, coriander, cumin, salt and onion. Bring to a boil, then simmer for 10 minutes.


Add the mango and water and simmer for an additional 10 minutes. I then mash the mango a bit with a potato masher to get the desired consistency.


Remove from heat and stir in the lime juice. Refrigerate until ready to use.

The Presentation:

In a deep bowl spoon the rice into one side and pat down.


Into the other side of the bowl spoon in the butter chicken.

Add a dollop of mango chutney on top of the rice.

Garnish with the cilantro.


Butter Chicken
  • 4 chicken breasts cut into bite sized pieces
  • 3 tbsp butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1/2 tsp tumeric
  • 1 tsp chili powder
  • 2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • 3 tbsp almond meal/ground almonds
  • 1 cup diced canned tomatoes
  • 1 1/2 cup tomato sauce
  • 1/2 cup full fat greek yogurt
  • 1 small bunch fresh cilantro
  1. In a large skillet, over medium heat melt the butter.

  2. Add the onion to the skillet and saute until translucent.

  3. Add the garlic and ginger to the skillet and saute for one minute.

  4. Add the tumeric, chili powder, ground coriander, ground cumin, and garam masala to the skillet and fry for 1 minute to release the flavors.

  5. Add the chicken and brown.

  6. Add the diced tomatoes, tomato sauce and ground almond meal.

  7. Bring to a boil then reduce to a simmer. Simmer covered for 20-30 minutes.

  8. Remove from heat and stir in Greek yogurt.

  9. Serve with basmati rice (see Indian Rice recipe) and garnish with cilantro and mango chutney.

Indian Rice
  • 2 cups basmati rice
  • 4 cups water
  • 2 tsp whole green cardamom
  • 1 tsp cumin seeds
  1. Rinse the rice three times to remove the excess starch.

  2. In a medium saucepan, boil the water with the cardamom and cumin seeds.

  3. Add the rinsed rice and stir. Return to a boil.

  4. Reduce heat to low and cover for 20 minutes.

  5. Remove the cardamom pods from the top of the rice.

  6. Fluff with fork and serve.

Mango Chutney (Indian Style)
  • 1 small onion chopped fine
  • 1/4 cup brown sugar
  • 1/3 cup golden raisins
  • 1/4 cup vinegar
  • 4 whole cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp tumeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 2 cups mango fresh or frozen. Cut into bite sized pieces
  • 2 tbsp water
  • 2 tbsp lime juice
  1. In a small saucepan mix together the onion, brown sugar, raisins, vinegar, cloves, cardamom, turmeric, coriander, cumin and salt.

  2. Bring to a boil, then reduce to a simmer for 10 minutes. Stir frequently to prevent burning.

  3. Add the mango and water. Continue to simmer and stir for an additional 10 minutes.

  4. Mash the mango with a fork or potato masher to your desired consistency.

  5. Remove from heat and stir in lime juice.

  6. Refrigerate until ready to serve.

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