How I Cook Butter Chicken for a Crowd: Tips and Step-by-Step Guide

I recently received an email from a reader asking for practical tips on cooking for large groups. She needs to prepare dinner for 100 people later this month and wanted to know how I make Butter Chicken for a crowd. This is my tried-and-true approach, written up so you can follow it. I hope it helps!

I had never made Butter Chicken for a large group until earlier this year, when I served it for about 50 people. It was a big hit. The dish is naturally gluten free and can be adapted to be dairy free by omitting the butter and sautéing the vegetables in oil instead. My main philosophy when cooking for a crowd is to plan so you avoid last-minute stress. Allow buffer time for unexpected issues — you’ll be glad you did.

Timeline and Team

For this event the group requested dinner at 6:30 p.m. The crowd was about 50 people. We started at 9:00 a.m., giving us plenty of time for prep and a relaxed pace. I had a great assistant, Brittney, who helped with prep, plating desserts, and finishing details. If you can, enlist at least one helper — it makes a big difference.

Step 1 — Bake the Chicken

Place 2–3 kg boxes of skinless, boneless chicken breasts on large baking sheets. Sprinkle the chicken with a good butter chicken spice blend, then bake at 350°F (175°C). After 30–45 minutes, check the thickest part of the chicken with a thermometer — it should read 74°C (165°F).

Step 2 — Prepare Sauce, Toppings and Dessert

While the chicken bakes, prepare the sauce and the toppings. I also had Brittney prepare a no-bake cheesecake for dessert. For toppings, offer options that complement the Polynesian-style curry: sunflower seeds, sour cream, fresh-cut pineapple, and shredded coconut. Place toppings in serving bowls, cover, and refrigerate.

For the sauce, mix a 2.84‑liter can of coconut milk with 1.42 liters of tomato sauce and add about 1/4 cup of your butter chicken spice. Cover the sauce and chill until later. The spice I use comes from a specialty curry supplier in Vancouver — it adds consistent, well-rounded flavor. Also dice three onions, cover, and refrigerate until you need them.

Finish the Butter Chicken

Once the chicken has cooled enough to handle, dice into roughly 1-inch chunks and place in two medium-deep hotel pans. Cover and refrigerate if you’re continuing later.

When it’s time to assemble, sauté the diced onions in butter (or oil for dairy-free) with about 1/8 cup of minced garlic until translucent. Add the pre-mixed sauce and bring it to a gentle simmer. Add the chicken chunks and simmer a few more minutes so the flavors combine. Transfer the contents into hotel pans, cover with foil, and keep in a low oven at 300°F (150°C) to let the flavors meld until serving time.

Rice, Naan and Salad

For this group I cooked basmati rice in two medium pans, using 6 cups of rice per pan. Sprinkle with salt and add a few hunks of butter. Pour 11 cups of boiling water over each pan, cover tightly with foil, and bake in a 350°F (175°C) oven for 45 minutes. Time it so the rice finishes about 15 minutes before serving.

Bake naan rounds briefly right before serving: cut each round into quarters and brush with melted butter mixed with garlic. They need only about five minutes in a hot oven to finish.

For the salad, use washed mixed greens to save time. Toss spinach or mixed greens with craisins and feta in a large bowl, and place dressings in serving bowls so guests can customize their plates.

Veggies and Final Prep

About 30 minutes before serving, bring a large pot of water to a boil and add frozen peas. They cook quickly — around five minutes — then drain, add pats of butter if desired, cover with foil, and keep warm in the oven. Set up your serving line so guests move smoothly through the buffet. I always plan to finish the hot items 10–15 minutes before serving so everything is ready when guests arrive.

Handling Surprises

Unexpected things happen. During this event the power went out in the late afternoon, but we were able to continue because the kitchen had propane stoves and gravity-fed water. Keep a flashlight or phone handy, and plan for simple contingencies like alternate heat sources or additional helpers. Stay calm, adapt, and the meal will go on.

Dessert and Extras

Brittney sliced and plated the no-bake cheesecake and refrigerated the pieces. Small make-ahead desserts are a great choice when serving a crowd because they free you up to focus on the main course.

If you’re looking for other crowd-pleasing options, ham and cheese sliders are an easy and popular choice. They’re simple to prepare and serve well at large events.

With good planning, sensible prep, and a reliable helper, Butter Chicken is a fantastic, flexible option for feeding a large group. It holds well, is easy to scale, and can be adapted to dietary needs.