Indian – Butter Masala & Madras Curry

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Up for something spicy (that won’t set your mouth on fire)? Turn to the culinary tastes of the East and try this quick and delicious meal. Butter Masala & Madras Curry can both be cooked following this simple Bachelor-proof recipe.


Prep Time: 5 min       Cook Time: 25 min


  • Chicken (skinless, boneless, breasts work best); cut into bite sized pieces (1 medium sized breast per person)
  • Rice (Basmati or Jasmine is best, but white long grain works too); about 1 cup per person
  • 1 Jar of your favorite indian sauce (see photo below)
  • Naan Bread (buy it at the grocery store in the bread section–it looks like pita bread sort of)
  • Some spices (optional); curry powder, tarragon, cinnamon, chili powder, chicken bouillon, salt


  1. A) In a Rice Cooker: add the rice and the water to the cook level and throw in a bunch of the spices listed above and cook.   B) Follow the instruction on the rice bag to cook on a stove top.
  2. Toss the chicken in a Cast Iron Skillet on medium-ish (splash a bit of oil to keep it from sticking) and start pan frying up that chicken. When it’s just about done reduce heat to low/simmer and pour over the Indian Sauce.
  3. Let the chicken simmer for 15 min.
  4. Pop the naan bread in the oven for like 5 min to get it warm and fresh.
  5. Serve the chicken over the rice with the bread on the side. Enjoy







Tips & Tricks:

  • The spices that are optionally added to the rice give it extra kick–lots of indian restaurants just serve it with plain steamed rice.
  • Traditionally, most indian families eat a meal like this without silverware–just using their hand.
  • Be generous with the sauce.


Thanks for reading Bachelor Cooking, if you or your man friend have any questions feel free to reach out to us on Twitter @bachelor_cookin


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