Indian Butter Chicken

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2 tablespoons ghee or butter
1 medium onion chopped
3 teaspoons minced dried garlic, or 4-5 cloves minced
½ teaspoon dried ginger, or 1-2 teaspoons diced ginger
1 teaspoon turmeric
¼ teaspoon cayenne pepper depending on how hot you like it
1 teaspoon paprika – not smoky
¼ teaspoon salt
1 teaspoon ground cumin
1 14- ounce can diced tomatoes

2 tablespoon ghee or butter
1 ½ pounds boneless skinless chicken thighs or breasts
½ teaspoon The Spice & Tea Shoppe Garam Masala
¼ teaspoon cayenne
¼ teaspoon salt

To finish Sauce:
4 ounces butter cut into pieces (½ cube)
4 ounces heavy cream or full-fat coconut milk
1 teaspoon Garam Masala


Heat 2 tablespoons ghee or butter in a large saucepan over medium high heat. Sauté the onion 4-5 minutes, add the garlic and ginger, sauté 1 minute. Stir in 1 teaspoon turmeric, ¼ teaspoon cayenne pepper, 1 teaspoon paprika, ¼ teaspoon salt, 1 teaspoon garam masala, 1 teaspoon cumin and add canned tomatoes. Reduce heat to low, cover and simmer for 15-20 minutes.

While the sauce is simmering, heat the remaining 2 tablespoons ghee or butter in a large skillet over medium heat, add the chicken, season with the remaining 1 teaspoon garam masala, ¼ teaspoon cayenne and ¼ teaspoon salt, cook until lightly browned, about 7 minutes, it will not be cooked through at this point. Remove from pan and set aside while you finish the sauce.

Finishing the Sauce:
When sauce has finished simmering it is important to cool a little before adding the butter and cream or the sauce will become thin. I like to prepare a large bowl of ice water and I will set the bottom of the saucepan in the ice bath for about a minute to help it cool faster. One it has cooled a bit add 4 ounces butter, 4 ounces heavy cream and 1 teaspoon garam masala to the sauce. Using an immersion blender or standard blender puree sauce until it is smooth and creamy. Return sauce to saucepan, add cooked chicken and simmer on low for 5-10 minutes until chicken is fully cooked.

Top chicken and sauce with cilantro and serve with rice and naan. Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

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