Recipe: One Pan Butter Chicken with Cauliflower

By Rebecca O'Malley October 1, 2018

In partnership with Passage To India, we’re sharing our recipe for one pan butter chicken with cauliflower – a super simple and flavoursome dish that requires only five minutes of prep!

Butter chicken. Australia’s beloved Indian staple – so popular, it’s even found its way into Aussie meat pies!

The dish was developed by three chefs in Delhi, India in the 1950s. Here’s a fun fact: it actually came about by accident. The chefs were keen to make use of leftover chicken, so served it up with a tomato gravy, rich in butter and cream.

Butter chicken offers a creamy blend of aromatic spices with a hearty fusion of tomato, cream, yoghurt and honey. The flavour profile is very accessible, both mildly spiced and slightly sweet. The cream and butter bring a smoothness to the dish while a sprinkling of cashews ensure texture and bite.  

Together with Passage to India, we’re sharing our recipe for butter chicken – this time, with a healthy, cauliflower twist. Plus, it takes an easy five minutes to prep and 35 minutes to cook.

To recap, you’ll need:

  • • 1 tablespoon vegetable oil
  • • 8 chicken thigh cutlets, skin on
  • • 1 brown onion, thinly sliced
  • • ½ cauliflower, cut into florets
  • • 375g Passage To India Butter Chicken Simmer Sauce
  • • 2 tablespoons light thickened cream
  • • Steamed basmati rice, to serve
  • • Roasted salted cashews, roughly chopped, to serve
  • • Coriander sprigs, to serve


It’s super easy to make – so easy, it’s ready to serve in three simple steps.

  • • Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add in the chicken pieces and cook for ten minutes (or until brown on all sides). Transfer to a plate, drain excess fat and discard.
  • • Add onion and cauliflower to the pan and cook until softened (around five minutes). Pour Passage To India Butter Chicken Simmer Sauce over the vegetables and bring to a simmer. Return the chicken pieces to the sauce and vegetable mix. Cover the pan, reduce the heat and simmer for 20 minutes or until the chicken is cooked through. Stir through cream just before serving.
  • • Spoon rice onto a platter. Top with chicken, vegetables and sauce. Sprinkle with cashew nuts and coriander.


Passage to India showcase exotic flavours and aromas through natural, high quality cooking sauces. For more meal inspiration, be sure to like their Facebook page.

Produced in partnership with Passage to India.