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4.17 from 12 votes

Butter Chicken

This Butter Chicken stands up against any takeout dish you can find! Combining ethnic spices and simple ingredients to create one delicious and aromatic meal.
Prep Time15 mins
Cook Time25 mins
Marinating Time1 hr
Total Time1 hr 40 mins
Course: Dinner, Lunch
Cuisine: Indian
Servings: 6
Calories: 379kcal


  • pounds chicken breast boneless and skinless, cubed
  • cup plain yogurt
  • 1 tablespoon garam masala
  • 1 tablespoon coriander ground
  • 1 teaspoon cumin ground
  • 2 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger minced or paste
  • 4 tablespoon butter unsalted
  • 1 medium onion chopped fine
  • 1 cup passata or tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon cilantro freshly chopped


  • Add the chicken, yogurt, spices, salt, and half of each the garlic and ginger to a large mixing bowl or sealable freezer bag. Mix everything well and transfer to the fridge to marinate for at least 1 hour. If using a bowl, cover it with plastic wrap.
  • Melt 2 tbsp of the butter in a deep skillet over medium-high heat. Add the onion, chicken and marinade to the skillet and cook for 5-7 minutes, until the chicken is mostly cooked through. Stir occasionally.
  • Stir in the remaining garlic and ginger. Cook for 30 seconds - 1 minute, or until aromatic. Stir in the passata and heavy cream, then turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally. Stir in remaining 2 tbsp butter.
  • Taste for seasoning and garnish with cilantro. Serve over steamed rice with a side of naan.



  1. Store leftovers in a shallow airtight container in your fridge for 3-4 days or in the freezer for up to 3 months! If frozen, allow to thaw in the fridge and reheat on the stove when ready to eat!


Serving: 1serving | Calories: 379kcal | Carbohydrates: 10g | Protein: 27g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 623mg | Potassium: 747mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1426IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg