Indian Butter Chicken

Indian Butter Chicken


  • Indian Butter Chicken
  • Serves 4
  • Chicken Marinade:
  • 1 cup Greek yogurt
  • juice of 1 lemon
  • salt and pepper to taste
  • 3 teaspoons minced ginger
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons garam masala
  • 2 boneless chicken breasts, cut into 1-inch cubes
  • Sauce:
  • 2 tablespoons butter or olive oil
  • 2 cardamom pods, crushed
  • 1 cinnamon stick, broken in half
  • 2 whole cloves
  • 4 medium ripe tomatoes, or 8 ounce can of diced tomatoes with liquid
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • salt and pepper to taste
  • 1 cup heavy cream
  • fresh cilantro for garnish


In a bowl add yogurt, lemon juice, salt, pepper, ginger, garlic, and garam masala and mix well. Add chicken and toss to coat. Cover with plastic wrap and allow to marinate in refrigerator an hour or overnight is best.

In a saucepan, add butter over medium high heat. Add the cardamom pods, cinnamon stick and cloves and stir fry for a minute before adding the tomatoes, tomato paste, garam masala, salt and pepper. Simmer on low to medium heat for about 10 minutes. Add the cream and continue to simmer for 10 minutes. Taste for seasoning.

Preheat broiler. Line a baking tray with foil (for easier cleanup) and pour the chicken mixture and spread out in one layer. Broil for 5-6 minutes until the chicken becomes browned. Stir the chicken and continue broiling for another 5-6 minutes until the chicken is browned and cooked through. Carefully add the chicken to the tomato mixture and cook for another 10 minutes.

Serve over basmati rice and garnish with cilantro.

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