Indian Butter Chicken

Neesha Sundra: "fantastically delicious" Read More


A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by Prerna Singh.


  • 1 inch fresh ginger (for marinade)
  • 5 garlic cloves (for marinade)
  • 1/2 lemon
  • 1/2 cup plain yogurt (preferably whole milk)
  • 1 1/2 tablespoons ground coriander (for marinade)
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons chili powder (Kashmiri, buy at Indian markets and online; or instead of 1 1/2 tsp. chili powder, use 1 1/4 tsp. paprika and 1/4 tsp. cayenne)
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon Garam Masala (for marinade)
  • 1 teaspoon salt (for marinade)
  • 2 pounds boneless, skinless chicken thighs
  • 1/4 cup raw almonds
  • 1/4 cup raw cashews
  • 1 inch fresh ginger (for masala)
  • 5 garlic cloves (for masala)
  • 1/4 cup unsalted butter
  • 2 tablespoons ground coriander (for masala)
  • 15 ounces diced tomatoes
  • 1 teaspoon light brown sugar (packed)
  • 1 teaspoon salt (for masala)
  • 1 teaspoon Garam Masala (for masala)
  • 1/4 cup water (for blender)
  • vegetable oil (optional, if cooking chicken in skillet)
  • 3/4 cup water (or more, for masala)
  • 1/3 cup heavy cream (for masala)
  • 1 tablespoon fenugreek leaves (dried, kasuri methi, optional; buy at Indian markets and online)
  • 2 tablespoons heavy cream (for serving, optional)
  • basmati rice
  • naan bread
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    1. Make marinade: Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. Squeeze lemon for juice.
    2. Put ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk marinade to blend. (Pro Tip: Tomatoes and Kashmiri chilies give this version of Butter Chicken a beautiful color, but if you're looking for a brighter red as you might see at Indian restaurants, add 1 drop of red food coloring.)
    3. Trim and discard fat from chicken and cut meat into bite-size pieces. Add chicken to marinade and stir to coat well. Cover bowl with a plate or plastic wrap. Refrigerate at least 1 hour or overnight. Meanwhile, continue with recipe. (Pro Tip: The longer you marinate the chicken the more flavorful it will be.)
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    NutritionView More

    Sodium52% DV1250mg
    Fat62% DV40g
    Protein90% DV46g
    Carbs10% DV31g
    Fiber20% DV5g
    Calories650Calories from Fat360
    Total Fat40g62%
    Saturated Fat16g80%
    Trans Fat0g
    Calories from Fat360
    Total Carbohydrate31g10%
    Dietary Fiber5g20%
    Vitamin A40%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Neesha Sundra 10 days ago
    fantastically delicious