Butter Chicken Recipe

Butter chicken is tasty, flavorful, and easy to make. The whole family enjoys this curry. Serving over basmati rice and naan makes a great Indian dinner.

-2 teaspoons garam masala -2 teaspoons tandoori masala powder -2 teaspoons Madras curry powder -1 teaspoon ground cumin -½ teaspoon ground cardamom -½ teaspoon ground cayenne pepper -salt and ground black pepper to taste -1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces -3 tablespoons butter, divided -1 yellow onion, chopped -4 cloves garlic, minced -1 tablespoon lemon juice -2 teaspoons chopped fresh ginger -1 cup tomato puree -1 cup half-and-half -¼ cup plain yogurt -⅓ cup cashews -1 bunch fresh cilantro, stems removed




In a small bowl, mix garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper. Set aside.

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STEP  1 .

Rotate chicken in a big basin with 1/2 spice mixture to coat evenly.Melt 1 tablespoon butter in a large skillet on medium. Stir in chicken for 10 minutes to lightly brown. Stop cooking.

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Over medium heat, melt remaining 2 tablespoons butter in a large saucepan. Add onion and simmer 5 minutes until translucent. Simmer and whisk remaining spices, garlic, lemon juice, and ginger for 1 minute.

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Cook tomato puree in onion mixture for 2 minutes, stirring constantly. Add half-and-half and yogurt. Simmer sauce on low for 10 minutes, stirring frequently. Stop cooking.

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Blend cashews until finely ground. Puree sauce in blender until smooth.Blend sauce and pour over skillet chicken. Simmer 10–15 minutes to thicken. Decorate with cilantro.

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See also

Chef John's Mulligatawny Soup Recipe