Go Back
INDIAN BUTTER CHICKEN bowl on white napkin with warm sauce and glass of water
Olivia Farnsworth

Indian Butter Chicken: Easy and Delicious Recipe

This Indian Butter Chicken recipe is a rich and creamy delight that captures the authentic flavors of Butter Chicken Indian cuisine. Perfect for a comforting meal, this Indian Butter Chicken Recipe is simple to prepare and sure to impress with its blend of spices and creamy tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons peanut oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into 1” chunks
  • 3 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • ¼ cup heavy cream
  • 1 cup whole milk plain yogurt
  • 2 teaspoons cornstarch
  • Kosher salt, as needed

Method
 

  1. Heat 2 tablespoons of peanut oil in a large pan over medium heat.
  2. Add chicken chunks and cook until browned on all sides. Remove and set aside.
  3. In the same pan, melt butter and add diced onion, cooking until translucent.
  4. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
  5. Stir in garam masala, cumin, coriander, chili powder, and bay leaf; cook spices for 1 minute.
  6. Add tomato paste and crushed tomatoes; simmer for 5 minutes.
  7. In a small bowl, whisk together yogurt, heavy cream, cornstarch, and a pinch of salt.
  8. Return chicken to the pan and pour the yogurt mixture over; stir well to combine.
  9. Simmer on low heat for 10-15 minutes until sauce thickens and chicken is cooked through.
  10. Adjust salt to taste, remove bay leaf, and drizzle remaining peanut oil if desired.
  11. Serve hot with rice or naan.

Notes

  • For best results, marinate the chicken in yogurt and spices for a few hours before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.