Butter Chicken



Created by:

QAST, Southport State School
Cooking time:
80 min




1/2head of cauliflower
1/2sweet potato
8garlic cloves
5kgchicken breast, diced into 1-2cm cubes
2312g jars of Pataks Butter Chicken Paste
1700ml jar of passata
1litreevaporated milk
10cupsbasmatic rice, cooked


  1. In a food processor, blend (in batches) veggies finely until they resemble breadcrumbs.
  2. In 2 electric frying pans, fry onion and garlic in oil on medium heat until softened and fragrant.
  3. Add 1 jar of the butter chicken paste per pan and stir until fragrant.
  4. Fill each jar halfway with water, shake and add to each pan, stir well.
  5. Add diced chicken to pans, stir to coat chicken, and cook for 10 minutes or until chicken is cooked through.
  6. Add processed vegies evenly to both pans. Mix well, cook for 5 mins.
  7. Add 1 jar of passata between both pans. Add a small amount of water to jar, shake well and add to pans. Stir well.
  8. Add 1L of evaporated milk between both pans and stir well.
  9. Reduce heat and simmer for approximately 1 hour, stirring regularly.
  10. When the curry is cooked pour both pans into a large pot and mix for even flavour, then serve with basmati rice.

Recipe description

This Butter Chicken recipe is packed full of colour and flavour and is always a crowd favourite. Packed full of vegetables and protein for growing minds and bodies.


  • If making it as a vegetarian option, switch out the chicken breast with chickpeas.
  • Make this recipe nut-free by choosing an alternative to the Pataks Butter Chicken Paste.
  • Boost the whole grain content of the dish by serving with brown rice, instead of white rice.
  • Freeze for up to 6 months.
Packaging suggestion: Serve and freeze in a small foil container with a cardboard lid. This recipe was an entrant in the 2023 Recipe of the Year competition which is funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland

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