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Butter Chicken
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Butter Chicken

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Indian

Ingredients

Marinade:
  • ¾ cup Greek yogurt full-fat
  • lemon juice juice from half a lemon
  • 1 tbsp ginger grated, fresh
  • 4 cloves garlic minced
  • 2 tsp garam masala
  • 1 tsp Turmeric
  • ½ tsp cumin
  • ½ tsp Coriander
  • Pinch cayenne pepper to taste
  • salt to taste, sea salt
  • 6 chicken thigh cut into bite-sized pieces, boneless, skinless
Other Ingredients:
  • 2 tbsp butter
  • 1 oz diced tomatoes can, pureed with a blender (not tomato sauce
  • ½ tsp sugar
  • 1 cup coconut milk or heavy cream, full fat
  • salt to taste, sea salt
  • cilantro fresh
Serve with:
  • basmati rice
  • flatbread or naan bread

Instructions

    Cup of Yum
  1. Combine the yogurt, lemon juice, fresh ginger, minced garlic, garam masala, turmeric, cumin, coriander, and cayenne pepper together in a large bowl.
  2. Add the chicken and mix around to completely coat the chicken; seal with plastic wrap.
  3. Place into the refrigerator for 12-24 hours.
  4. Remove the chicken from the refrigerator 20 minutes before cooking the meal; set aside.
  5. Heat a large skillet over medium-high heat with the butter.
  6. Add the chicken and marinade and cook, stirring often for 5-7 minutes, or until no longer pink.
  7. Add the pureed tomatoes and sugar.
  8. Reduce the heat to low and simmer for 15 minutes.
  9. Add the coconut milk and heat through. Taste and season with sea salt, to taste.
  10. Pour into a serving bowl and top with fresh cilantro.
  11. Serve with basmati rice and naan bread, if desired. Enjoy!