The Courtyard Kitchens

The Courtyard Kitchens' Butter Chicken


When I was in culinary school one of my classmates gave me this recipe. Every time I make this dish, I think of him and how much he shared and taught me while we were in school. Thanks again Ankit!


This dish has become a staple in my cookbook and I encourage you to try it. It can be served over basmati rice or any other variety you have on hand, you can also use noodles of any kind. In school we served this with a handmade spatzel (a German style egg noodle) and it was fantastic.



The Courtyard Kitchens' Butter Chicken

Serves 4-6          prep time: 10 mins           cooking time: 20-30 mins



  • ½ Kg/ 1 lb of boneless, skinless chicken (this is a good place to use thighs, they have more flavour)
  • 2 tbsp of lemon juice
  • 2 Cloves of Garlic (minced)
  • 2 tbsp of finely chopped fresh ginger (grating the ginger works well too)
  • 2 tsp of dried turmeric
  • 1 tsp of salt

For Sauce

  • ¼ cup Vegetable oil
  • 2 ½ cups of onions, chopped
  • 2 tbsp of garlic, minced
  • 2 tbsp of garam masala
  • 2 tsp of red chili powder
  • pinch of cinnamon
  • 2 tsp salt
  • 2 cups diced tomatoes
  • ¾ cup cream
  • 2 tbsp of butter
  • Cilantro to garnish



  1. Marinate Chicken; in a bowl place bite size piece of chicken, add turmeric, ginger, garlic and lemon juice. Ensure chicken is coated with spice. Set aside, at room temperature, for 15-20mins. This will give you time to put the sauce together.
  2. In a sauce pan, sauté the onions in the oil until golden brown, then add garlic – cook off 1 min., add the other spices (garam masala, red chilli cinnamon and salt), stir and heat the spices.
  3. Add diced tomatoes and cook for 3-5 mins., remove from heat, add cream and puree (immersion blender is great for this). Return to stove and simmer, then add the chicken and marinade mixture. Cover and cook for 15-20 minutes. Once chicken is cooked, add the butter.
  4. Garnish with chopped cilantro and sever over rice or noddles. 


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Good Stuffed Perogies are just that!

Good Stuffed Perogies are just that! GOOD! STUFFED! And DELICIOUS!


Good Stuffed Perogies have been producing fresh, small batch, mashed-potato filled pillow puffs right here in The Courtyard Kitchens (check out the full freezer of new product behind Chef Dave, waiting to be packaged). These flavour filled pockets are made by hand, fresh to order twice a week and delivered right to your door, making dinner quick, easy and tasty.




Once I had seen these little delights being made in our Kitchens, I ordered myself a bag. I had trouble choosing the flavour, all four varieties sounded so good. I finally decided on a bag of Fully Loaded! With my freshly made bag in hand, I couldn’t wait to get home to cook them up for dinner. I was not disappointed! They were quick and easy to prepare, so I decided to add some more bacon and caramelized onions to the dish. By the time my perogies had come to a boil and started to float to the top of the pot, my additional toppings were ready. I gave the plump little potato packages a brief sauté for a few minutes (until golden brown), then topped them with the bacon and onions. The whole meal took about 15 minutes to prepare, and I was ready to dig in. Mmmmmm... good stuff! My Fully Loaded, personalized perogies where savoury and scrumptious, the perfect comfort food. A great meal made with fresh local ingredients ready in less time than ordering in. I’m now looking forward to trying all the flavours!






Jeff Collins and Dave Rogers (the chefs of Good Stuffed Perogies) really love what they do, and with bags of perogies flying off the shelf, there is talk around The Courtyard Kitchens of new flavours and combinations. I've even heard whispers of a possible dessert perogy. Oh my, the possibilities!


To get your hands a bag (or few) visit the website. They delivery!



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Kathy Hamilton
March 11, 2016
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