GG’s Butter Chicken

  The marinade is important because the chicken breasts don’t take long to cook, so they won’t absorb much of the flavour from the sauce.

If you want, you can marinate the chicken overnight for maximum benefit (but even a half-hour to mingle with the spices will make a difference).


For chicken & marinade:

  • 2.2 lbs (1 kg) boneless, skinless chicken breast cut in 1″ – 2″ cubes
  • 1/2 onion, chopped
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp HP steak sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce

For sauce:

  • Pat’s Butter Chicken Cooking Sauce



For marinade:

  1. Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Marinate in the fridge overnight.
  2. Use coconut oil to sear chicken in a skillet. Add onion from the marinade.
  3. Add Butter Chicken Cooking Sauce and simmer for 5-7 minutes.
  4. Serve with rice or on a pita bread.


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