Recipe courtesy of Peter Rose

Butter Chicken

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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3 pounds chicken, cut into pieces


Blade of mace, or a pinch ground mace

1 teaspoon salt

4 tablespoons butter

2 tablespoons chopped parsley

1 tablespoon lemon juice

1 lemon, peel grated

1 cup broth in which the chicken was cooked

Freshly ground pepper

1/2 cup heavy cream

1 lemon, cut into very thin slices, for garnish


  1. Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes, a mixture of peas and snow peas, and a salad.
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