Chef Helena’s Butter Chicken: Kids Cook

June 21, 2020

Chef Helena’s Butter Chicken: Kids Cook

On Wednesday, June 24th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her favourite family recipes for delicious Butter Chicken with Naan Bread.

This was presented live as a Kids Cook-Along live class on June 24th at 11:30 AM on Facebook Live.

This recipe serves 4 people & it should take you about 30 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

  • A cutting board with a wet towel under it
  • Sharp chefs’ knife
  • Rolling pin
  • 1 non stick frying pan
  • 1 pot
  • 1 wooden spoon
  • 1 tong
  • Bowls to put all your ingredients in
  • 4 dinner plates
  • Ladle for sauce
  • 2 tasting spoons

You can serve this recipe over pasta, rice or with naan bread (recipes below). First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Butter Chicken

Ingredients for Chicken:

  • 2 tablespoons Well Seasoned Olive Oil*
  • 2-4 tablespoons vegetable oil
  • 1 lb. chicken breasts, large diced
  • 1 yellow onions, roughly chopped
  • 3 tablespoons chopped ginger
  • 6 garlic cloves, crushed

Ingredients; The Spices:

  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cardamom

Ingredients for Sauce:

  • 1 – 28-ounce can or crushed or diced tomatoes
  • 1 cup whipping cream
  • 2-4 tablespoons sugar
  • 1-2 teaspoons salt, to taste or chicken stock powder

Ingredients for Bread:

  • 2 teaspoons Active dry yeast
  • 2 tsp. Sugar
  • 1 cup Warm water (110 degrees F.)
  • 1 teaspoon Salt
  • 2 cups flour
  • Butter or oil for the top


  1. For the Sauce:
  • Heat oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts and cook, stirring frequently, until they are cooked through and no longer pink, remove from pan
  • Add the remaining tablespoons of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
  • Mix all the spices together in a bowl
  • Add in all the spices into the frying pan with onions, garlic and ginger, fry 30 seconds
  • Add in tomatoes, cream, sugar and salt, simmer about 10 minutes
  • Add back the chicken and simmer 5-10 minutes until thick, serve with Naan bread
  • For the Bread:
  • Dissolve the yeast & sugar in warm water.
  • Put flour and salt, in a bowl
  • Add yeast mix
  • Knead until smooth about 5 min, on a floured cutting board
  • Place in bowl and let proof until doubled (10 minutes to 1 hour)
  • Remove from bowl & punch down and shape, let rise 10 minutes
  • Preheat a frying pan and place into frying pan and cook one side, flip and cook the other side
  • When done brush with butter or oil
  • NOTE: The longer you let the dough rise the fluffier your naan will be.

Prep Time: 30 Minutes

Cook time: 30 Minutes

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