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Butter Chicken with rice and cilantro
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5 from 1 vote

Butter Chicken

This Butter Chicken has tender chicken pieces and a rich buttery tomato sauce. Indian food is known for its flavor and this dish delivers!
Prep Time20 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: Indian
Keyword: butter chicken
Servings: 6
Calories: 530kcal
Author: Kelsey Crist

Ingredients

For the Chicken Marinade

  • 2 pounds boneless skinless chicken thighs
  • 3/4 cup plain Greek yogurt
  • 1 ½ tablespoons minced garlic
  • 1 tablespoon ginger paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • juice of ½ a lemon
  • 1 tablespoon olive oil
  • 1 teaspoon Indian red chili powder optional

For the Butter Chicken Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 3 teaspoons minced garlic
  • 1 tablespoon ginger paste
  • 1 jalapeno seeded and diced
  • 1 cinnamon stick
  • 1/2 cup cashews
  • 14 ounces fire roasted diced tomatoes
  • 1 cup heavy cream
  • naan bread for serving
  • basmati rice for serving
  • cilantro for serving

Instructions

  • Cut the chicken into bite sized cubes. In a small bowl combine the rest of the marinade ingredients. Add the chicken and marinade to a large bowl. Cover and refrigerate for at least one hour up to overnight.
    Marinated meat in a large glass bowl
  • In a large skillet, heat the olive oil. Add the chicken in batches and brown all sides. You don't have to cook the chicken all the way through at this stage. Remove the chicken and set aside.
    Partially cooked chicken in a bowl
  • In the same pan, add the butter. Once the butter is melted, add the onion. When the onion starts to sweat add the tomato paste, spices, jalapeno, and cinnamon stick. Cook until onions are soft and translucent. Add the tomatoes and cashews. Cook for a few more minutes until everything is bubbling.
    Sauteed veggies, spices, and nuts in a pot
  • Remove the cinnamon stick and add heavy cream. Spoon the sauce into a blender and blend until smooth. Add the sauce back to the pan. For a smoother sauce, pass it through a fine mesh sieve.
    Butter Chicken sauce in a pot
  • Bring the sauce to a simmer over medium heat. Add the chicken back in and simmer for 20 minutes. Add salt and pepper to taste.
    Butter Chicken in a pot
  • Top with cilantro and serve with naan bread and basmati rice.
    Butter Chicken with rice and cilantro

Video

Notes

  • Nutrition Facts do not include naan bread or rice.
  • You can use boneless skinless chicken breasts instead of thighs.
  • Add more spice with more Indian red chili powder or cayenne pepper. 

Nutrition

Calories: 530kcal | Carbohydrates: 14g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1089mg | Potassium: 615mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 3mg