Easy (psuedo) Butter Chicken

Buddy was the biggest fan of rotisserie chicken; I bought the organic, plain rotisserie chicken, once a week during the last 6 months of his life.  He never turned it down.  Not once.  In fact, sometimes I think it was the chicken that kept him going.  Something to look forward to.  We ate so much rotisserie chicken during that time that I wasn’t sure Tom would let me ever buy one again.

This Butter Chicken recipe is something that came from the need to make rotisserie chicken into our dinner…again.

It is so easy to make that it almost makes itself and can be served over rice or tucked into warmed rounds of fresh naan.

The chicken becomes quite fragrant with a wonderful texture. The whole house will smell like you are making a big pot of chicken soup but the flavor will hint more of Indian fare.  Dial up or down the spices depending on your affinity for tumeric and such.

If you plan to share any chicken with your dogs, be sure to buy a plain (unsalted and unadorned) chicken which I have only been able to find at Whole Foods.  Save some meat off to the side for them to eat since they won’t be able to eat butter chicken with leeks.

  • Author: Stacey Bender
  • Prep Time: 10 miniutes
  • Cook Time: 45 minutes
  • Total Time: 46 minute
  • Cuisine: Indian



1/2 lb meat from a rotisserie chicken (skin discarded, *bones reserved for broth)

2 TB butter

2 cups sliced leeks (light green part only)

4 cloves garlic, finely chopped

1 tsp finely-chopped jalapeño (minus seeds, adjust to your desired heat level)

2 tsp finely-chopped ginger

1/4 tsp ground pepper

1/4 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground tumeric

1 tsp ground cardamon

1 TB tomato paste

2 cups chicken broth*

1/2 cup plain yogurt

Juice of 1/2 a lemon (more to taste as desired)


  1. Shred the chicken fairly fine.
  2. Melt the butter in a medium Dutch Oven.
  3. Add the leeks, garlic, jalapeño and ginger.  Sauté over medium low heat for 3-5 minutes, stirring occasionally.
  4. Ladle a ladle full (if using fresh) or pour a little of the broth over and let cook to soften the leeks, approximately 10 minutes.
  5. Add all of the spices, tomato paste and stir.
  6. Add the chicken and yogurt along with the rest of the broth and bring to a simmer.
  7. Cover, lid slightly askew, and let simmer for approximately 30 minutes.
  8. Add lemon juice and season with salt as needed.
  9. Serve hot, over rice, in Naan or however your creative mind might dream up.


If you plan to share any chicken with your dogs, be sure to buy a plain (unsalted and unadorned) chicken which I have only been able to find at Whole Foods, otherwise it will be too rich.  Save any chicken for them off to the side as dogs should not eat Butter Chicken and should never eat onions or leeks.

As pictured, I served over rice, roasted eggplant and garbanzo beans, topped with sliced tomato, green onions and mint.

You can freeze the meat in Ziplock bags for an easy meal later.

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