Recently I dropped in for a cuppa with a lovely friend of mine, who is a wonderful mum of two young children and a great home-maker. Her home is warm and inviting and on that particular day the most delicious aroma was wafting from her kitchen. When I enquired about the delicious smell, she told me she was cooking a vegetable soup with a butter chicken flavour, and she gave me a little sample. It was delicious! She wrote down the rough proportions of the spices she used, so today I have given it a go and made a very tasty butter chicken soup (i.e. My regular chicken vegetable soup with the addition of the special spices – yum!). After that I thought I would give it a whirl to try to make a simple butter chicken casserole for dinner, and this is what I came up with. It turned out beautifully and was both simple to make and economical. It is so lovely to have friends in our lives to learn from and be inspired by!

slightly browning chicken with onion and spices
slightly browning chicken with onion and spices


  • splash of oil or pat of butter
  • 500g chicken breast diced in large chunks
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red capsicum, diced (optional)
  • 3 carrots, peeled and sliced
  • 1 1/2 tbsp flour or gluten free flour
  • 1 tsp garam marsala
  • ½ tsp sweet paprika
  • ½ tsp cummin
  • ¼ tsp cinnamon
  • ¼ tsp chilli
  • ½ tsp salt
  • 1 x 400 g can diced tomatoes
  • 1/2 cup water
  • ¼ cup cream
add remaining ingredients and bake
add remaining ingredients and bake


  1. Dice up your vegetables and chicken
  2. Place butter or oil in Dutch oven on medium heat
  3. Brown onion and garlic for a minute or so
  4. Add diced chicken and brown for a minute
  5. Toss in spices and flour then stir for a minute or so
  6. Turn off heat and add remaining ingredients except cream
  7. Give whole thing a mix with a wooden spoon to combine
  8. Cover and place in the oven on 180 C / 350 F for an hour
  9. Mix in cream just before serving

Serve with rice