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Indian Butter Chicken Recipe

This Indian Butter Chicken is a creamy delight! Tender chicken in a spiced tomato sauce, perfect over rice or with naan.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup full-fat plain Greek yogurt (use fat-free if counting WW points)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 2 medium garlic cloves (minced)
  • 1 tablespoon grated fresh ginger
  • 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
For the Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1 large garlic clove (minced)
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons salt (more or less, to taste)
  • 8 ounces low-sodium tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup half and half cream
  • 1 tablespoon unsalted butter
  • Hot cooked rice
  • Chopped fresh cilantro (for garnish)

Equipment

  • Large mixing bowl
  • Skillet or Dutch Oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. In a large mixing bowl, combine the full-fat plain Greek yogurt, freshly squeezed lemon juice, ground turmeric, garam masala, ground cumin, minced garlic cloves, and grated fresh ginger. Add the bite-sized chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. In a large skillet or Dutch oven, heat unsalted butter and vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. In the same skillet, add finely chopped onion and sauté until translucent, about 3-4 minutes. Add the large minced garlic clove and grated fresh ginger and cook for an additional minute until fragrant. Stir in garam masala, chili powder, and ground cayenne pepper.
  4. Pour in low-sodium tomato sauce and tomato paste. Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld together.
  5. Reduce the heat to low and slowly stir in half and half cream. Be careful not to let it boil. Add the cooked chicken back into the sauce, along with salt (adjust to taste). Simmer for another 10 minutes for the chicken to absorb the flavors. Finish with an additional tablespoon of unsalted butter for extra richness.
  6. Serve the Indian Butter Chicken over hot cooked rice, and garnish with chopped fresh cilantro for a pop of color and freshness.

Notes

  • For a lower-fat option, use fat-free Greek yogurt and half-and-half.
  • Swap chicken breasts for thighs for a juicier cut.
  • Use coconut milk instead of half-and-half for a dairy-free version.