Stir Fried Butter Chicken

Butter Chicken Sauce

This stir‑fried butter chicken brings classic comfort into a modern, dynamic format perfect for busy kitchens. Instead of slow‑cooking, the chicken is seared hot and fast, then glazed in rich Frenchmaid Butter Chicken Sauce for deep flavour in minutes. Paired with jasmine rice, sautéed okra, and crisp mini poppadum, it becomes a colourful, textural dish that’s ideal for casual dining, lunch bowls, or contemporary Indian‑inspired plates.

It’s bold, bright, and fast to execute — exactly what a chef needs when strong flavour and high efficiency have to meet in the middle.

Think of it as your punchy, stir‑fried take on butter chicken: vibrant, aromatic, and beautifully layered.

Ingredients

• 12 mini poppadums, fried

• 2 cups Frenchmaid Butter Chicken Sauce

• 600g chicken thighs

• 1 cup jasmine rice

• 1 Tbsp coriander, picked

• 2/3 cup sliced okra

• Salt & black pepper, to taste

Method

1. Stir‑Fry the Chicken: Season chicken thighs with salt and pepper. Heat a wok or sauté pan until very hot and sear the chicken until lightly browned. Avoid overcrowding — the high heat is key to a proper stir‑fry texture. Transfer the pan to an 180°C oven for around 15 minutes, or until juices run clear. Dice the cooked chicken into bite‑sized pieces.

2. Cook the Rice: Prepare jasmine rice until tender and fragrant. Keep warm, or mould into small portions for clean, structured plating.

3. Glaze the Chicken:Warm Frenchmaid Butter Chicken Sauce and fold through the diced chicken until fully coated and glossy.

4. Sauté the Okra: Sear sliced okra in a hot pan with a little oil until lightly blistered but still vibrant.

5. Plate & Finish: Place rice onto the serving plate using small moulds for neat presentation. Spoon the stir‑fried butter chicken alongside. Garnish with sautéed okra, mini poppadum for crunch, and fresh picked coriander. Serve immediately.

Chef’s Tips

• More wok aroma: Add the chicken back to the pan with the sauce for 1 minute over high heat to intensify caramelisation.

• Keep it crisp: Add poppadum at the last moment — steam will soften them quickly.

• Veg upgrade: Add quick‑fried peppers or onions for extra colour and sweetness.

Why It Works

This stir‑fried version keeps all the richness and warmth of butter chicken but delivers it in a lighter, faster, more contemporary format. The Frenchmaid Butter Chicken Sauce provides instant depth, while jasmine rice and sautéed okra add fragrance and freshness. The mini poppadum introduce a crunchy contrast that elevates the dish from familiar to memorable.

It’s classic flavour reinvented for modern service — fast, fresh, and full of colour.