Butter Chicken Recipe

Prep Time:

20 minutes

Cook Time:

30 mins





About the Recipe


For the chicken marinade:

  • 1 lb boneless/skinless chicken breasts cut into cubes

  • 1 cup of plain yogurt

  • 1/4 cup of Tandoori paste/marinade

  • 2 tsp of garam masala

  • 1 tsp of chili powder

  • 1 tsp ground cumin

  • 1/2 tsp of cayenne pepper

  • 1/2 tsp of curry powder

  • 1/2 tsp of tumeric

For the butter chicken sauce:

  • One 14 oz can of crushed tomates

  • 6 tbsp of butter

  • 1 cup of chicken stock

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 2 tsp of fresh grated ginger

  • 1 cup of heavy cream

  • Salt and pepper to taste

  • 2 tbsp of sugar

  • 2 tsp of garam masala

  • 1 tsp of chili powder

  • 1/2 tsp of cayenne pepper

  • 1 tsp of ground cumin

  • 1 tsp of curry powder

  • 1 tsp of tumeric powder

Cilantro for garnish.  Naan and rice for serving.


  1. Cut up the chicken breasts into bite sized cubes and marinate with the ingredients listed above for at least 2 hours or best overnight to really tenderize the chicken meat.

  2. Melt 2 tbsp of butter in a large skillet over medium heat and brown all sides. (Note: The chicken does not have to be fully cooked through at this point as it will continue to cook when simmered in the sauce.)  You may need to work in batches as to not overcrowd the pan. Once cooked set aside.

  3. Melt another 2 tbsp of butter in the same pan over medium heat and add the onions until they begin to become translucent (apprx 2-3 minutes).  Then add garlic and seasonings -- garam masala, ginger, chili powder, cumin, cayenne, curry powder, and tumeric.  Stir everything together until fully combined (appx 30 seconds) before adding the canned tomatoes.

  4. Pour in the canned tomatoes, add in the sugar, and allow the tomatoes and seasonings to simmer on low-medium heat for approximately 10 minutes (this will help cook out any canned/metal taste of the tomatoes).  Add in the chicken stock and continue stirring to combine all these delicious flavors. 

  5. After about 10 more minutes of simmering, then add in the heavy cream and the browned chicken and stir.  

  6. Add in the remaining 2 tbsp of butter and then season the sauce with salt and pepper to taste.

  7. Serve with rice and naan and garnish with cilantro and enjoy!