Recipes Butter Chicken


Butter Chicken

Prep Time: 1 hour
Cook Time: 1 hour
Course: Main Course
Servings: 4


  • ½ cup full-fat Greek yogurt
  • 2 tbsp lemon juice
  • tbsp ground turmeric
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
  • 3 pounds boneless skinless chicken thighs
  • ½ cup unsalted butter
  • 4 tsp neutral oil, like vegetable or canola oil
  • 2 2 medium-size yellow onions peeled and diced
  • 4 cloves garlic peeled and minced
  • 3 tbsp fresh ginger peeled and grated
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 2 2 medium tomatoes diced
  • 2 red chiles, like Anaheim, or 1 jalapeño pepper seeded and diced
  • cup chicken stock
  • cups cream
  • tsp tomato paste
  • ½ bunch cilantro leaves stems removed
  • Kosher salt totaste


  • Whisk together the yogurt, lemon juice, turmeric, garam masala and ground cumin in a large bowl. Add the chicken and coat with the marinade. Cover and let marinate in the fridge for an hour or overnight.
  • In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown, about another 5 minutes.
  • Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  • Add the chicken and marinade to the pan. Cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  • Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  • Garnish with the cilantro leaves and serve with rice and naan.