A cool blend of contemporary & retro culture

RELISH: Luke Hines’ super-easy and delicious Butter Chicken Bow

Each month, Cream presents a simple-to-prepare recipe that’ll get your tastebuds way excited. This month we go modern Indian with a super-easy recipe from Luke Hines’ cookbook Five Kilos in 5 Weeks published through Pan Macmillan. Luke’s Butter Chicken Bow sees a traditional Indian dish served south-east Asian style – in crispy lettuce cups!



600 g skinless chicken thigh fillets
2 tablespoons butter chicken spice mix (see Pro Tip*)
1 small iceberg lettuce
125g (½ cup) plain Greek yoghurt or dairy-free alternative
8 cherry tomatoes, diced


2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper


Start by marinating the chicken. Combine the chicken, butter chicken spice mix, olive oil and ½ teaspoon of salt in a bowl and mix well to coat the chicken in all the oil and spices. Cover and set aside in the fridge for a few minutes while you prepare the remaining ingredients.


Preheat a chargrill pan or frying pan over medium–high heat, add the chicken and all the marinade and cook for 4–5 minutes, or until cooked at the edges and beautifully charred. Carefully flip and continue to cook for 3–4 minutes, or until cooked through and charred.


Break the lettuce into single leaves, then layer three similar sized leaves on top of each other to create eight lettuce cup bases. Distribute the chicken evenly between the lettuce cups, then drizzle with the yoghurt and top with the diced cherry tomato. Season well with salt and pepper and serve. Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.


* PRO TIP: Ready-made butter chicken spice mixes are available at supermarkets these days (like The Spice Tailor’s Butter Chicken Paste). If you can’t find one that’s suitable, simply combine 2 teaspoons each of ground turmeric, garam masala, ground cumin and chilli powder.


Cals: 388
Protein: 40.5 g
Fat: 21.9 g
Carbs: 6.3 g



This recipe is an extract from Luke Hines’ Five Kilos in 5 Weeks published through Pan Macmillan, RRP $26.99.

Cream uses Wiltshire products in the kitchen. For recipe we used the Wiltshire StaySharp Chef Knife, Wiltshire EasyCook Non-Stick Frypan (30cm), and Enamel Dish (for serving).

For product information visit www.wiltshire.com.au.

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