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Indian Butter Chicken
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Indian Butter Chicken

This simple Indian butter chicken recipe is fragrant and filling with a creamy butter chicken sauce. Authentic flavor, healthy, and EASY!

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 -6 servings
Calories: 475 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 ¼ teaspoons kosher salt divided
  • ¼ teaspoon black pepper ground
  • 1 ½ tablespoons curry powder divided
  • 3 tablespoons butter divided, unsalted
  • 1 yellow onion diced (about 1 cup, small
  • 4 cloves garlic about 4 teaspoons, minced
  • 1 tablespoon ginger fresh, minced
  • 1 tablespoon garam masala
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 tomato sauce 15-ounce can tomato sauce plus 1/2 can water
  • 1 water 15-ounce can tomato sauce plus 1/2 can water
  • ½ cup half-and-half
  • ½ cup yogurt plain, Greek
  • ½ cup cilantro plus additional for serving, chopped, fresh
For Serving
  • brown rice
  • quinoa
  • naan bread homemade
  • cilantro chopped, fresh

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large, sturdy pot, heat the oil over medium-high heat. Add the chicken, 1/2 teaspoon of the kosher salt, black pepper, and 1/2 tablespoon of the curry powder, stirring to coat the chicken evenly. Sear the chicken on all sides until lightly golden (about 5-6 minutes)—the chicken does not need to be cooked through at this point. Remove to a plate.
  2. Reduce the heat to medium. Add 2 tablespoons of the butter and the onion to the pot. Cook until the onion is beginning to soften, about 5 minutes.
  3. Add the garlic, ginger, garam masala, chili powder, cumin, and the remaining 3/4 teaspoon salt and 1 tablespoon curry powder. Stir and cook until fragrant, about 30 seconds.
  4. Reduce the heat to low. Carefully pour in the tomato sauce (be careful of splatters). Fill the can of tomato sauce up halfway with water, then add the liquid to the pot. Stir to combine, then partially cover the pot and let simmer gently for 15 minutes.
  5. Return the chicken and any juices that have collected on the plate to the pot. Stir in the half-and-half. Let simmer until the chicken is fully cooked through, about 5 minutes more.
  6. Place the Greek yogurt in a small bowl and add a few big spoonfuls of the hot butter chicken liquid. Stir to combine, then add the mixture to the pot (this tempers the yogurt so it doesn't curdle).
  7. Stir in the cilantro and 1 tablespoon butter. Enjoy warm over brown rice, quinoa, or naan, sprinkled with more cilantro.

Notes

  • : Warm leftovers gently on the stovetop or in the microwave.
  • TO MAKE DAIRY FREE: Use coconut oil in place of the butter; omit the water, yogurt, and half and half; add 1 (14-ounce) can of FULL FAT coconut milk with the tomato sauce.
  • TO MAKE VEGAN: Follow dairy-free above; use Air Fryer Tofu or Crispy Tofu or plant-based "chicken" in place of chicken breast
  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Freeze for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
  • TO FREEZE: Warm leftovers gently on the stovetop or in the microwave.

Nutrition Information

Serving 1 (of 4) Calories 475kcal (24%) Carbohydrates 13g (4%) Protein 54g (108%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.4g (20%) Cholesterol 180mg (60%) Potassium 1348mg (29%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1286IU (26%) Vitamin C 14mg (16%) Calcium 119mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 -6 servings

Amount Per Serving

Calories 475

% Daily Value*

Serving 1 (of 4)
Calories 475kcal 24%
Carbohydrates 13g 4%
Protein 54g 108%
Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 180mg 60%
Potassium 1348mg 29%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1286IU 26%
Vitamin C 14mg 16%
Calcium 119mg 12%
Iron 3mg 17%

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