Butter Chicken with Cumin Rice & Parsnip Chips

Takeaway dinners don’t have to only be at weekends. You can make this delicious dinner in the comfort of your own home (and with a hot water bottle stuffed down your tracksuit bottoms). This recipe has been created for menstruation week, not only for the comfort food factor but with specific ingredients that could help ease your symptoms. Turmeric and ginger are great anti inflammatory ingredients and ginger is brilliant for soothing any nausea side effects that you may experience. Good quality chicken is great for protein and keeping up strength. And if you choose to use natural yogurt it’s a great probiotic. So all in all this fragrant comfort food dish is a winner, winner chicken dinner!

Prep & cook time: 45 mins

Serves: 4-6

Stage of cycle: Menstruation


For the butter chicken:

  • 600g chicken Breast, cut into chunks
  • 3 tbsp tandoori Spice
  • 300ml creme fraiche or natural yogurt
  • 100ml vegetable oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • Thumb sized piece of ginger, skin removed and grated
  • 1 tsp fenugreek
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1/2 tsp chilli flakes
  • 1 tbsp tomato puree
  • 400g tinned chopped tomatoes
  • Pinch of salt & sugar
  • 2 tbsp butter

To serve:

  • Handful of coriander
  • Handful pomegranate seeds
  • 1 tbsp creme fraiche/natural yogurt

For the cumin rice:

  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 mug basmati rice

For the parsnip chips:

  • 4 parsnips, peeled and cut into chips
  • 1 tbsp vegetable oil
  • 1 tbsp turmeric
  • 1/2 tsp chilli flakes


  1. Preheat the oven to 180 degrees fan
  2. Place the chicken in a large bowl and cover with the 3 tbsp tandoori spice and one and a half tablespoons of creme fraiche or natural yogurt. Leave it to the side to marinade.
  3. In a saucepan, add 1 tbsp vegetable oil and 1tbsp cumin seeds. Heat over a medium heat for two minutes, stirring regularly so your cumin seeds don’t burn. Add in a mug full of basmati rice, stir to coat the rice in the oil and cumin seeds. Using the same mug add two mugs full of cold water to the pan. Boil for 10 mins. Once the 10 mins is up, add a lid onto your saucepan and leave the rice alone for at least 20 mins. Even if there’s water in the pan, the rice will absorb it by the time you want to eat, you will be left with perfect, fluffy rice.
  4. In another bowl add your parsnips, 1 tbsp vegetable oil, 1 tbsp turmeric and 1/2 tsp chilli flakes. Toss until the parsnips are fully coated and place onto a lined baking tray. Pop in the oven for 30 mins, turning them every 10 mins.
  5. In a large frying pan/wok heat 100ml vegetable oil, add in the onion, garlic and ginger. Fry for 5 mins until lovely and golden brown. Add in your spices, 1 tsp fenugreek, 2 tbsp garam masala, 1 tbsp turmeric, 1/2 tsp chilli flakes and 1 tbsp tomato puree. Fry the spices for one minute, so they’re fragrant. Then add in your chopped tomatoes and 100ml of water to rinse out the tomato can. Cook for a few minutes.
  6. Take the sauce off the heat and use a hand blender. WEAR AN APRON AND CHANGE OUT OF NICE CLOTHES. You can’t say that I didn’t warn you! Whizz until the sauce is smooth and changes colour.
  7. Put back on the heat and add in the chicken. Cook for 20 mins until the chicken is cooked through.
  8. Remove from the heat and stir in 200ml of creme fraiche/natural yogurt and 2 tbsp butter.
  9. It’s time to serve up! You now have a delicious feast of butter chicken, cumin rice and parsnip chips. Don’t forget to add your swirl of creme fraiche/yogurt, a sprinkle of pomegranate seeds and a scattering of coriander leaves and you’re good to go – Enjoy!

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