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Butter Chicken
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Butter Chicken

A mild, sweet curry with a rich, silky sauce, Butter Chicken is one of the most popular Indian recipes and also one of the easiest to make!

Prep Time
15 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 45 mins
Servings: 4
Calories: 894 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Marinade
  • 2 pounds chicken thigh cut into bite-size pieces, boneless, skinless
  • 1 cup yogurt plain, Greek
  • 6 cloves garlic minced
  • 2 tablespoons ginger peeled and minced, fresh
  • 2 teaspoons garam masala
  • ½ tablespoon salt
  • ½ tablespoon Turmeric ground
  • 1 teaspoon cumin ground
  • 1 teaspoon ancho chili powder
Sauce
  • ½ cup butter divided, unsalted
  • 1 large yellow onion peeled and diced
  • 6 cloves garlic minced
  • 1 ½ tablespoons ginger peeled and minced, fresh
  • 1 tablespoon garam masala
  • 2 teaspoons cumin ground
  • 2 teaspoons salt
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ancho chili powder
  • 28 ounces diced tomatoes canned
  • 1 ½ cups heavy cream
  • 1 tablespoon granulated sugar
  • cilantro chopped, for garnish, fresh
  • white rice for serving, cooked
  • naan bread for serving

Instructions

    Cup of Yum
  1. In a large mixing bowl, mix together the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and chili powder for the marinade.
  2. Add the chicken pieces and mix until coated. Cover the bowl and transfer to the refrigerator to marinate overnight. (see note)
  3. Place a large deep-sided skillet over medium heat, add 2 tablespoons of butter, and let it melt. Working in batches, sear the chicken on all sides. (I did this in 4 batches using 2 tablespoons of butter per batch.) Transfer the chicken to a plate once cooked.
  4. If needed, add a little more butter to the skillet. Add the onions and cook for about 5 minutes until fragrant. Scrape up the brown bits on the bottom of the skillet as they cook. Add the garlic and ginger and cook for 1 minute until fragrant.
  5. Add the garam masala, cumin, salt, coriander, and chili powder and cook for 1 minute. Add the canned tomatoes with juices, stir to combine, and cook down for 15 minutes.
  6. Remove from the heat, carefully transfer the sauce to a food processor or blender (in batches if needed), and process until thoroughly pureed. *Note: A food processor may give you a slightly more textured sauce than a high-powered blender.
  7. Transfer the pureed sauce back to the skillet. Add the heavy cream, sugar, chicken, and any juices on the plate. Cook for 10-15 minutes on medium-low, stirring occasionally. (Thin the sauce with water or more heavy cream, if needed.)
  8. Serve warm with cooked rice and naan bread. Garnish with chopped cilantro, if desired.

Notes

  • If you're in a rush you can marinate the chicken for at least 1 hour. 
  • The chicken can be stored in a gallon-size ziploc bag instead of the mixing bowl if desired.

Nutrition Information

Calories 894kcal (45%) Carbohydrates 25g (8%) Protein 53g (106%) Fat 66g (102%) Saturated Fat 38g (190%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 379mg (126%) Sodium 2586mg (108%) Potassium 1255mg (27%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 2700IU (54%) Vitamin C 25mg (28%) Calcium 228mg (23%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 894

% Daily Value*

Calories 894kcal 45%
Carbohydrates 25g 8%
Protein 53g 106%
Fat 66g 102%
Saturated Fat 38g 190%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 379mg 126%
Sodium 2586mg 108%
Potassium 1255mg 27%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 2700IU 54%
Vitamin C 25mg 28%
Calcium 228mg 23%
Iron 6mg 33%

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