Butter Chicken

Name: Butter Chicken
Prep time: 1 h 5 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 4 people
Ingredients: 2 pounds boneless skinless chicken thighs or breasts; 1 cup Stonyfield Grassfed Greek Quarts; 2 tablespoons lemon juice; 1 ½ tablespoons ground turmeric; 2 tablespoons garam masala; 2 tablespoons ground cumin; 1 teaspoon cayenne pepper; ½ cup butter; 1 onion, roughly diced; 4 cloves garlic, roughly chopped; 2 tablespoons fresh ginger, grated; 1 ounce can diced tomatoes; ½ cup chicken stock; 2 cups Heavy cream or coconut milk; 1 teaspoon tomato paste; 2 teaspoons salt; Lemon juice to taste; cilantro to garnish; Naan bread to serve

User Reviews

4.9

72 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
1 hr
Total Time
2 hrs 5 mins
Servings
4 people
Calories
972 kcal
Course
Main Course
Cuisine
Indian

Butter Chicken

Demi Owens

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This super flavorful Butter Chicken comes together faster than you could order-in, and couldn't be easier to make!

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Ingredients

Servings

For the Marinade

2 pounds boneless skinless chicken thighs or breasts cut into 1 inch pieces
1 cup Stonyfield Grassfed Greek Quarts
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
1 teaspoon cayenne pepper

For the remaining part of the recipe:

½ cup butter
1 onion, roughly diced
4 cloves garlic, roughly chopped
2 tablespoons fresh ginger, grated
1 ounce can diced tomatoes
½ cup chicken stock
2 cups Heavy cream or coconut milk
1 teaspoon tomato paste
2 teaspoons salt
Lemon juice to taste
cilantro to garnish
Naan bread to serve

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Instructions

Combine the chicken, greek yogurt, lemon juice, and spices in a bowl. Marinate for at least 1 hour, or overnight.
In a large pan over medium heat, melt the butter. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.
Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes. Stir in the heavy cream, tomato paste and salt and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick.
Taste, adjust seasoning as needed, add lemon juice for a bit of acid. Garnish with cilantro leaves and serve alongside warmed naan.

Notes

I freeze smaller portions of this all the time, once it’s fully cooked. In order to reheat it, I just remove it from the freezer, let it come to temp in the fridge and then transfer the mixture to a non-stick skillet and re-heat over medium heat. It’s a great dish to freeze because it re-heats so nicely!

Nutrition Information

Show Details

Calories 972kcal (49%) Carbohydrates 16g (5%) Protein 55g (110%) Fat 77g (118%) Saturated Fat 45g (225%) Polyunsaturated Fat 5g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 414mg (138%) Sodium 1662mg (69%) Potassium 998mg (29%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 2786IU (56%) Vitamin C 8mg (9%) Calcium 210mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 972 kcal

% Daily Value*

Calories	972kcal	49%
Carbohydrates	16g	5%
Protein	55g	110%
Fat	77g	118%
Saturated Fat	45g	225%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	414mg	138%
Sodium	1662mg	69%
Potassium	998mg	21%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	2786IU	56%
Vitamin C	8mg	9%
Calcium	210mg	21%
Iron	5mg	28%