A rich, creamy twist on a Filipino classic—Butter Chicken Afritada marries buttery Indian flavors with the components of afritada. Pairs perfectly with either rice or naan bread.
Butter Chicken Afritada is what happens when two comfort food icons from opposite sides of the world meet and hit it off. It’s a fusion of Indian Butter Chicken and Filipino Afritada, using ingredients that are easy to find in the Philippines.
The structure stays true to afritada—bone-in chicken, potatoes, carrots, and bell peppers—but the sauce borrows from butter chicken. Butter and all-purpose cream soften the acidity of the tomatoes and tomato paste, while paprika adds a warm, slightly smoky note.
Serve it over rice or naan bread and let the sauce soak in.
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Chefs develop our food with techniques made easy for home cooks.
Sear the chicken: Heat oil in a medium deep pan over medium heat. Once hot, sear chicken pieces until golden on all sides. Remove and set aside.
Sauté aromatics: In the same pan, sauté onions and garlic until fragrant and translucent. Stir in bay leaf, paprika, and tomato paste. Cook for about 3 minutes, letting everything get slightly caramelized.
Build the sauce: Pour in tomato sauce and water. Add the chicken cube and a pinch of sugar, if using. Stir and let simmer for 3–5 minutes.
Add vegetables: Add potatoes and carrots. Lower the heat to medium-low and cook for about 10 minutes.
Simmer the chicken: Return the browned chicken to the pan along with the bell peppers. Simmer gently for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender. Season to taste with fish sauce and pepper.
Add cream: Turn the heat to low and stir in the all-purpose cream. Do not boil—you want it smooth, not curdled.
Finish with butter: Turn off the heat and swirl in the butter until melted and glossy. Taste and adjust seasoning as needed. Serve warm and enjoy.
