Butter Chicken

butter chicken
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Butter Chicken

Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes



  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tbsp ginger peeled and grated
  • 2 cloves garlic crushed
  • 1 -2 lbs chicken thigh fillets cut into bite size pieces


  • 1 large onion, chopped
  • 1 clove garlic minced
  • 1 tbsp ginger minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garam masala
  • 1 tsp ground coriander
  • 14 oz crushed tomatoes
  • 1 tsp cayenne pepper
  • 1/4 tsp kosher salt
  • 1 c heavy cream
  • 1 tbsp sugar
  • Naan bread
  • 2 cups fully cooked rice


  • In a large bowl, combine yogurt, lemon juice, marinade spices and garlic until smooth.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle with the salt, pepper, and remaining marinade ingredients. Cover and refrigerate for at least 1 hour or overnight.
  • When ready to cook, heat olive oil in a large skillet over high heat. When the oil is hot, carefully add the chicken pieces (do not pour remaining marinade into pan). Cook (in batches if necessary), stirring occasionally, until the chicken is cooked through, about 10 minutes.
  • Add a little more oil to the pan if necessary and add the garlic and the onions. Cook, stirring, until both are lightly browned, about 1-2 minutes. Return the chicken to the pan, along with any juices on the plate. Stir in the tomatoes, heavy cream, spices, sugar and water. When it simmers, reduce the heat, cover, and cook for 20 minutes; stir in more water, ΒΌ cup at a time, if the sauce becomes too thick, letting the sauce cook for a few minutes before adding more.
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