When Chicken Is Boring, Lu Bao Is the Answer

An Indian-Inspired Butter Chicken for the Modern Home Cook

There is a quiet frustration that happens in kitchens everywhere.

You buy the chicken. You season it with salt and pepper. You cook it.

And it tastes… fine.

Not memorable. Not disappointing. Just fine.

Chicken breast is dependable. It is lean. It behaves. But on its own, it rarely inspires anyone.

And this is exactly why seasoning matters.

This is why Lu Bao exists.

A Gentle Word on Butter Chicken

Before we go further, let us acknowledge something important.

Butter chicken, or murgh makhani, is a North Indian dish that rose to popularity in Delhi in the mid-20th century. It was created as a way to repurpose tandoori chicken by simmering it in a tomato-butter sauce enriched with cream. The balance of acidity, fat, and warm spices is what makes it iconic.

This recipe is not a traditional murgh makhani. It is inspired by it.

Instead of building a spice profile from individual garam masala components, we are using Lu Bao, one of my own blends, to create a simplified, approachable version for the everyday kitchen.

It is respectful of the structure. It is not claiming authenticity. It is offering accessibility.

And there is a difference.

Why Lu Bao Works So Beautifully Here

Lu Bao contains:

• Black pepper

• Brown sugar

• Chives

• GarlicGinger

• Sea salt

• Sesame seeds

• Red pepper flakes

Now pause and think about that combination.

You already have warmth from pepper. Brightness from ginger. Depth from garlic. Subtle sweetness from brown sugar. A gentle nutty undertone from sesame.

That means you do not have to build flavor from scratch.

You do not need eight jars open on the counter.

Two tablespoons. That is all it takes.

Lu Bao does not overpower. It rounds. It supports. It lifts the tomatoes and butter instead of competing with them.

That is what makes it such an elegant solution for an otherwise ordinary chicken.

Indian-Inspired Butter Chicken with Lu Bao

Creamy. Warm. Comforting. Deeply satisfying.

And achievable on a weeknight.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tablespoons Lu Bao seasoning

• 2 tablespoons butter

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 can (14 ounces) diced tomatoes

• 1/2 cup heavy cream

• Salt and black pepper to taste

• Fresh cilantro, chopped

Directions

1. Toss the chicken with Lu Bao seasoning until evenly coated. Let rest for 10 to 15 minutes if time allows.

2. Melt butter in a skillet over medium heat. Add onion and cook until soft and lightly golden.

3. Add garlic and ginger. Cook briefly until fragrant.

4. Add the seasoned chicken and cook until browned on all sides.

5. Stir in diced tomatoes. Reduce heat, cover, and simmer for 10 to 15 minutes until chicken is cooked through.

6. Stir in heavy cream and simmer uncovered for about 5 minutes until the sauce thickens.

7. Adjust seasoning with salt and pepper.

8. Serve over warm rice and garnish with fresh cilantro.

Why This Matters

Most people do not cook with intention.

They cook from habit.

Salt. Pepper. Oven. Done.

Lu Bao interrupts that pattern.

It transforms chicken from obligation into experience.

It gives you warmth without heaviness. Complexity without complication. Flavor without overwhelm.

That is not just convenience. That is empowerment in the kitchen.

And that is the heart of Oak City Spice Blends.

Lu Bao

$11.00

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