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4.4 from 123 votes

Butter Chicken

This restaurant quality Butter Chicken will blow your mind! Never have you been able to replicate this favorite classic dish so accurately before. With a few secret ingredients and simple step-by-step instructions, your family will be begging to have this recipe added to the weekly rotation.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 399 kcal
Course: Main Course , Dinner
Cuisine: Indian

Ingredients

Chicken
  • 6 cloves garlic minced
  • 2 teaspoon ginger paste
  • 2 pound chicken breast boneless and skinless, cut into small pieces
  • 2 tablespoon Coriander ground
  • 1 tablespoon chili powder
  • ½ teaspoon salt or to taste
  • 3 tablespoon vegetable oil
Sauce
  • 1 teaspoon cumin seeds
  • 1 large onion chopped
  • 3 cups water
  • ¼ cup cashews
  • 1 Jalapeño diced
  • 3 tomatoes cut into small pieces
  • 4 tablespoon butter unsalted
  • 1 tablespoon ketchup
  • 1 teaspoon sugar
  • ½ cup half and half
  • 1 tablespoon garam masala
  • ¼ cup parsley chopped for garnish

Instructions

    Cup of Yum
  1. Season chicken: Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix everything until all the chicken is fully coated.
  2. Cook chicken: Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.
  3. Start sauce: In the same skillet add the cumin seeds, onion and remaining garlic and ginger and saute for a couple minutes, until the onion is transparent. Add a couple cups of water to the skillet and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, jalapeno, the tomatoes and stir well.
  4. Blend: Let the sauce cook slowly over medium low heat, covered for about 20 minutes. Let the sauce cool for about 5 minutes before pouring it in a blender and blend it until it's nice and smooth. Pour the sauce back in the skillet. Add another cup of water, the butter and stir. Stir in the ketchup and sugar as well. Taste for seasoning and adjust with salt as needed.
  5. Finish: Stir in the cream, the chicken and garam masala. Cook the sauce with the chicken for another 10 minutes.
  6. Serve: Garnish with fresh parsley and serve over rice.

Notes

  • Half and half is a simple blend of equal parts whole milk and light cream. It averages 12% fat.
  • Nutritional information does not include rice.
  • While the ingredient list may look long, this butter chicken is quite simple to make. The trick is to get all your ingredients prepped first, this always makes cooking any dish a breeze.
  • For a dairy free option that's still equally rich and delicious, substitute the cream with coconut milk.
  • Don't skip adding the butter, it's what gives the sauce that nice glossy color and great flavor.
  • Red Food coloring - Completely optional. This is how restaurants get that nice red color for the sauce. Completely optional but realize you won't get that red color otherwise, the tomatoes alone won't create that rich red color.
  • Transfer leftovers to an airtight container and store in the fridge for 3-4 days.

Nutrition Information

Serving 1serving Calories 399kcal (20%) Carbohydrates 11g (4%) Protein 35g (70%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 125mg (42%) Sodium 441mg (18%) Potassium 897mg (26%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1546IU (31%) Vitamin C 23mg (26%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 399

% Daily Value*

Serving 1serving
Calories 399kcal 20%
Carbohydrates 11g 4%
Protein 35g 70%
Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 125mg 42%
Sodium 441mg 18%
Potassium 897mg 19%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1546IU 31%
Vitamin C 23mg 26%
Calcium 72mg 7%
Iron 2mg 11%

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