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  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili
  • Butter Chicken Chili

Butter Chicken Chili

Food | January 17, 2019 | Nik Manojlovich
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This gorgeously rich BUTTER CHICKEN CHILI is best enjoyed on a bed of steamed basmati rice along with a drizzle of cumin-scented raita. It truly is a taste sensation.

Carol and I first tried this superb recipe last year when we were visiting Jasper, Alberta. Having just arrived at the Fairmont Jasper Park Lodge, we plopped ourselves down in the Emerald Lounge, ordered cocktails and thankfully took our server’s suggestion to try their BUTTER CHICKEN CHILI.

Of course, whenever Carol and I are together, you can barely get a word in edgewise; we’re always yammering on about food and drinks and Weekend at the Cottage. We had barely noticed that the server had placed our chili in front of us and then we took that all-important first bite.

You could have heard a pin drop clear across the Rockies.

As time stood still, we stared at each other for a good 10 seconds before lunging into exclamations – “Oh! My! Gosh! This is incredible! This is crazy delicious! I’ve never tasted anything so perfect!”

Lucky for us – and now for you – we have friends at Jasper Park Lodge. Our thanks to Executive Chef Christopher Chafe, Executive Sous Chef Cliff Crawford and the talented gentleman who shared his expert wisdom with us, Sous Chef Amal Bahuleyan – hopefully, this post does your recipe proud.

BUTTER CHICKEN is a relatively new culinary sensation from the Indian subcontinent where it is called “murgh makhani”. The dish gained popularity in the 1950s when Indian restaurateur Kundan Lal Gujral first served it at his famous restaurant Moti Mahal Delux in Delhi, India. I wonder what Mr. Gujral would think of the marriage of his authentic butter chicken recipe with the more common chili?

Here’s what we learned when making the Jasper Park Lodge version of this one-of-a-kind, easy butter chicken dish:

INGREDIENTSButter Chicken Chili

Traditional butter chicken uses large pieces of chicken cooked either in a tandoor or deep skillet. Since this recipe is for a chili, we use ground chicken instead. Stir constantly as the meat cooks, to break it up into tiny morsels. Note: we drained the cooked chicken on a paper towel-lined plate to remove unnecessary fat from the recipe.

Using a large sweet white onion and finely chopped garlic and ginger is the only prep for the recipe. The simplicity of it all makes this recipe a keeper. I used homemade tomato purée for this recipe made by my friends Angela and Mike Calamita. Look for organic tomato purée at your local grocer.

SPICE ROADButter Chicken Chili

Five of the ground spices used in this recipe – cumin, coriander, cardamom, turmeric, and chili powder – are readily available at both health and bulk food stores. The three that may be slightly more difficult to track down are CHANA MASALA, CHAAT MASALA, and KASOORI METHI.

Have a look at the photo of these spices in the video and slider. I usually find them at East Indian grocery stores but I’ve also listed them below in our AMAZON links in case you’d like to purchase them online.

SERVICEButter Chicken Chili

While this luxurious sauce simmers to perfection, and I mean PERFECTION, steam up some basmati rice and prepare our RAITA recipe. Serve the steamed rice in small bowls, add the BUTTER CHICKEN CHILI and then top it off with a dollop of the creamy yogurt-cucumber sauce and perhaps some finely chopped cilantro. Guests will certainly ask for a second helping, so plan accordingly!

The marriage of two great recipes spawns a savoury treat perfect for casual get-togethers.

Make this BUTTER CHICKEN CHILI and enjoy some authentic Indian soul food. Namaste!

GO AHEAD! PIN ME!Butter Chicken Chili


6 Responses to “Butter Chicken Chili”

  1. […] BUTTER CHICKEN CHILI – What can we say? We had an inkling this recipe would be a hit – after all, what’s not to love when butter chicken meets chili? Don’t forget to serve it with RAITA and a sprinkling of finely chopped cilantro. It’s a fan favourite! […]

    • deborah moss says:

      Nik – The Butter Chicken Chili was a huge success. Your suggestion to use firm tofu as an alternative when hosting vegetarians was brilliant! Everyone loved it. This is an amazing recipe and I will add it to the rotation of family favourites in my house.

  2. […] most popular posts. Our CLASSIC REUBEN SANDWICH is easy to prepare and very satisfying, while our BUTTER CHICKEN CHILI recipe is quickly becoming everyone’s go-to, surefire way to get their party started. Looking for […]

  3. […] for something to have before this? Try our BUTTER CHICKEN CHILI, it’s another sure-fire […]

  4. […] easy-to-prepare side dishes that goes with so many of our main courses. Whether you’re serving ROAST CHICKEN, our tender OVEN-ROASTED PORK TENDERLOIN or a vegetarian main like our GRILLED VEGETABLE MEDLEY […]


Ingredients & Amounts

  • 2 lb. of ground chicken
  • ½ cup of canola oil
  • 1 large white onion, finely chopped
  • 1/3 cup of garlic, finely chopped
  • 1/3 cup of fresh ginger, finely chopped
  • 4 cups of puréed tomatoes
  • 2 tablespoons of chana or garam masala
  • 2 tablespoons of chaat masala
  • teaspoons each: cumin, coriander, cardamom, turmeric, chili powder
  • 4 tablespoons of butter
  • 1 cup of 35% cream
  • 2 tablespoons of Kasoori methi (dried fenugreek leaves)
  • salt and pepper to taste
  • chopped cilantro for garnish
  • raita for garnish


  1. Brown chicken in a large skillet on medium high heat, breaking it apart as it cooks. Once cooked, transfer to a paper towel-lined plate to drain away fat.
  2. Heat oil in a large pot or Dutch oven on medium-high heat. Stir in onions and cook for about 5 minutes, until the onions are soft and translucent. Add the garlic and ginger and cook for an additional 5 minutes. Stir in tomatoes, reduce to simmer and cook for 45 minutes.
  3. Next, stir in all of the spices except the Kasoori methi. Cover and cook for 15 minutes, then use an immersion blender to purée the sauce. Add the butter and cream and stir until butter melts. Add cooked chicken and Kasoori methi and simmer for an additional 5 minutes. Season with salt and pepper.
  4. Spoon onto steamed rice and top with raita and chopped cilantro. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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