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Butter Chicken
5 from 2 votes

Butter Chicken

This Butter Chicken has tender chicken pieces and a rich buttery tomato sauce. Indian food is known for its flavor and this dish delivers!

Prep Time
20 mins
Cook Time
40 mins
Marinating Time
1 hr
Total Time
2 hrs
Servings: 6
Calories: 530 kcal
Course: Dinner
Cuisine: Indian

Ingredients

For the Chicken Marinade
  • 2 pounds chicken thigh boneless, skinless
  • 3/4 cup yogurt plain, Greek
  • 1 ½ tablespoons garlic minced
  • 1 tablespoon ginger paste
  • 2 teaspoons garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • lemon juice of ½ lemon
  • 1 tablespoon olive oil
  • 1 teaspoon red chili powder optional, Indian
For the Butter Chicken Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon Turmeric
  • 3 teaspoons garlic minced
  • 1 tablespoon ginger paste
  • 1 jalapeño seeded and diced
  • 1 cinnamon stick
  • 1/2 cup cashews
  • 14 ounces diced tomatoes fire roasted
  • 1 cup heavy cream
  • naan bread for serving
  • basmati rice for serving
  • cilantro for serving

Instructions

    Cup of Yum
  1. Cut the chicken into bite sized cubes. In a small bowl combine the rest of the marinade ingredients. Add the chicken and marinade to a large bowl. Cover and refrigerate for at least one hour up to overnight.
  2. In a large skillet, heat the olive oil. Add the chicken in batches and brown all sides. You don't have to cook the chicken all the way through at this stage. Remove the chicken and set aside.
  3. In the same pan, add the butter. Once the butter is melted, add the onion. When the onion starts to sweat add the tomato paste, spices, jalapeno, and cinnamon stick. Cook until onions are soft and translucent. Add the tomatoes and cashews. Cook for a few more minutes until everything is bubbling.
  4. Remove the cinnamon stick and add heavy cream. Spoon the sauce into a blender and blend until smooth. Add the sauce back to the pan. For a smoother sauce, pass it through a fine mesh sieve.
  5. Bring the sauce to a simmer over medium heat. Add the chicken back in and simmer for 20 minutes. Add salt and pepper to taste.
  6. Top with cilantro and serve with naan bread and basmati rice.

Notes

  • Nutrition Facts do not include naan bread or rice.
  • You can use boneless skinless chicken breasts instead of thighs.
  • Add more spice with more Indian red chili powder or cayenne pepper. 

Nutrition Information

Calories 530kcal (27%) Carbohydrates 14g (5%) Protein 36g (72%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 14g (70%) Trans Fat 0.2g (10%) Cholesterol 200mg (67%) Sodium 1089mg (45%) Potassium 615mg (13%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1074IU (21%) Vitamin C 8mg (9%) Calcium 115mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 530

% Daily Value*

Calories 530kcal 27%
Carbohydrates 14g 5%
Protein 36g 72%
Fat 37g 57%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 200mg 67%
Sodium 1089mg 45%
Potassium 615mg 13%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1074IU 21%
Vitamin C 8mg 9%
Calcium 115mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.