Butter chicken is a well known Indian dish that is very similar to chicken curry and chicken tikka masala. The chicken is marinated in a spiced Greek yogurt marinade, then added to a creamy tomato sauce that is mildly flavored with a few more spices including curry, cumin, tandoori masala, and chili.  Everyone has their own version on how to make this dish. And I can guarantee everyone thinks their version is the best. I’m sure they are all good in their own ways. That’s the fun part about cooking. You can get really creative with just about any dish. If you enjoy Indian cuisine, this recipe is sure to become a favorite.

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Marinade:
2 cloves of garlic, pressed
1 cup plain yogurt
1/8 tsp ginger
1 1/2 tsp salt
1 tsp turmeric
2 tsp chili
2 tsp tandoori masala
1 tsp cumin
1 tsp curry
1 tsp cayenne
2 1/2 lb. boneless skinless chicken thighs

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Sauce:
3 tbsp grape seed oil
3 tbsp butter
1/2 tsp cumin seeds
4 cloves garlic
1 1/2 onions
1/4 tsp ginger
2 tomatoes
1 cup tomatoes sauce
1 tsp turmeric
1 tsp chili
1.5 tsp tandoori masala
1 tsp cumin
1 tsp curry
1/2 tsp cayenne pepper
1 tsp salt
1 cup juice from chicken
1 cup heavy cream

Instructions:

1. In a bowl combine the Greek yogurt, 2 cloves of pressed garlic, and 1/8 tsp ginger along with all of the spices listed under the marinade.

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2. Add the chicken thighs into the marinade. Cover and let it marinate in the refrigerator for about 4 hours.

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3. Once the chicken has marinated, line a baking sheet with foil and lay the chicken on top. Preheat the oven to 380 degrees Fahrenheit and bake for 20 minutes. Then turn the oven onto broil and bake for another 4-5 minutes.

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4. After the chicken cools down, cut into 1 inch cubes.

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5. Dice the tomato and onion and set aside.

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6. In a large skillet heat butter and grape seed oil over high heat. When the oil becomes hot add the cumin seeds and stir for about 1 minute.

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7. Add 4 cloves of minced garlic,  1/4 tsp of ginger, and the diced onion to the oil an cook until the onion becomes translucent.

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8. Add the diced tomatoes and cook for about 3 minutes. Then add the tomato sauce.

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9. After the sauce has cooked for a few minutes add the rest of the spices listed below the sauce ingredients.

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10. Add the chicken back into the sauce and pour in the heavy cream. Let the flavors blend for another 5 minutes then remove from heat.

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Butter Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Marinade:
  • 2 cloves of garlic, pressed
  • 1 cup plain yogurt
  • ⅛ tsp ginger
  • 1½ tsp salt
  • 1 tsp turmeric
  • 2 tsp chili
  • 2 tsp tandoori masala
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tsp cayenne
  • 2½ lb. boneless skinless chicken thighs
  • Sauce:
  • 3 tbsp grape seed oil
  • 3 tbsp butter
  • ½ tsp cumin seeds
  • 4 cloves garlic
  • 1½ onions
  • ¼ tsp ginger
  • 2 tomatoes
  • 1 cup tomatoes sauce
  • 1 tsp turmeric
  • 1 tsp chili
  • 1.5 tsp tandoori masala
  • 1 tsp cumin
  • 1 tsp curry
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 1 cup juice from chicken
  • 1 cup heavy cream
Instructions
  1. In a bowl combine the Greek yogurt, 2 cloves of pressed garlic, and ⅛ tsp ginger along with all of the spices listed under the marinade.
  2. Add the chicken thighs into the marinade. Cover and let it marinate in the refrigerator for about 4 hours.
  3. Once the chicken has marinated, line a baking sheet with foil and lay the chicken on top. Preheat the oven to 380 degrees Fahrenheit and bake for 20 minutes. Then turn the oven onto broil and bake for another 4-5 minutes.
  4. After the chicken cools down, cut into 1 inch cubes.
  5. Dice the tomato and onion and set aside.
  6. In a large skillet heat butter and grape seed oil over high heat. When the oil becomes hot add the cumin seeds and stir for about 1 minute.
  7. Add 4 cloves of minced garlic, ¼ tsp of ginger, and the diced onion to the oil an cook until the onion becomes translucent.
  8. Add the diced tomatoes and cook for about 3 minutes. Then add the tomato sauce.
  9. After the sauce has cooked for a few minutes add the rest of the spices listed below the sauce ingredients.
  10. Add the chicken back into the sauce and pour in the heavy cream. Let the flavors blend for another 5 minutes then remove from heat.