Butter Chicken Recipe


  • Juice of 1/2 a lemon
  • 1 c. Greek yogurt
  • 1 tsp. turmeric
  • 2 tsp. garam masala, divided
  • 1 tsp. cumin
  • 1 1/2 lb. chicken breast, cut into 1″ pieces
  • 6 tbsp. butter, divided
  • 1 large onion, sliced
  • 2 jalapeños, minced
  • 1 cinnamon stick
  • 3 cloves garlic, minced
  • 1 tbsp. freshly grated ginger
  • 1 tsp. paprika
  • 1 28-oz. can diced tomatoes
  • 1/2 c. heavy cream
  • Cilantro, for garnish
  • Basmati rice, cooked. for serving
  • Naan, for serving


  1. In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Toss chicken in mixture and let marinate for 15 minutes.
  2. In a large Dutch oven (or wide pot) over medium high heat, melt 2 tablespoons butter. Working in batches, add the chicken and cook until golden all over, about 2 minutes per side. Remove and set aside chicken.
  3. Reduce heat to medium and melt another 2 tablespoons butter. Add the onions, jalapeños, and cinnamon stick. Cook until the onion and the jalapeños are tender, about 8 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, about 1 minute.
  4. Add the tomatoes and bring mixture to a simmer. Add the chicken and toss to coat in the sauce. Let simmer until the chicken is cooked through, about 8 minutes.
  5. Add the cream and the remaining 2 tablespoons butter and stir until the butter has melted.
  6. Serve warm over rice with naan.

03 Jun 2020, 8:48 AM (GMT)

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