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5 from 3 votes
Butter Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Butter chicken is one of the most popular Indian restaurant dishes, at least in North America. If you have not had butter chicken before, you should expect beautifully tender pieces of chicken in a creamy sauce that is not hot and spicy, but rather luscious and almost sweet.
Course: Entrées
Cuisine: Indian
Keyword: Chicken
Servings: 4
Calories: 523 kcal
Author: Meredith Laurence
  • 4 tablespoons butter divided
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon garam masala
  • teaspoons cumin
  • 1 teaspoon turmeric
  • teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 cup tomato puree
  • ½ cup heavy cream
  • salt
  • cilantro leaves for garnish
  1. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the onions and sauté until they start to soften – about 5 minutes. Add the garlic, ginger, coriander, garam masala, cumin, turmeric and cayenne pepper. Sauté for a few more minutes, stirring often to toast the spices.
  2. Add the chicken pieces and sauté for a few minutes, until they are no longer pink. Pour in the tomato purée and heavy cream and simmer over low heat for 20 minutes. Add the remaining butter and swirl the pan to melt the butter into the sauce. Season to taste with salt.
  3. Serve the butter chicken over basmati rice and garnish with the cilantro leaves. Some naan bread would be really nice with this so that you can scoop up any left over sauce.