Butter Chicken

Butter Chicken
4.5 from 2 ratings
Butter chicken is pan-seared chicken pieces tossed in a creamy curry gravy with onions, tomatoes and aromatic spices like garam masala. A splash of cream and a dollop of butter make this dish silky smooth and so rich. It’s best served with warm, fluffy naan or white rice and a few lime wedges on the size for squeezing. 
Prep Time
Cook Time
Butter Chicken
Total time: 35 minutes
  • 1/2 pound chicken breast, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 2 teaspoon ginger-garlic paste (or grated ginger and grated garlic)
  • 2 cup diced fresh tomatoes (or 4 medium sized tomatoes)
  • 1 onion, diced
  • 2 teaspoon ginger garlic paste (or grated ginger and grated garlic)
  • 1/4 cup cashews
  • 1/2 teaspoon garam masala
  • 1 teaspoon sugar
  • 1 teaspoon red chili powder
  • 4 tablespoon butter, divided
  • 3 tablespoon heavy cream
  1. First, marinate the chicken with ginger-garlic paste, red chili powder, and salt.
  2. Set aside for 10-15 minutes at least.
  3. In a saucepan, heat up some oil and fry the marinated chicken pieces until they're cooked and slightly browned.
  4. Set aside.
  5. In the same pan as you cooked the chicken, add oil, chopped onion, 2 tablespoons of butter.
  6. Cook until onions are translucent and shiny, and then add the tomatoes and cashews.
  7. Add 1/4 cup of water, garlic paste, salt, sugar, garam masala powder and chili powder.
  8. Mix it so it is all combined and and let it simmer for 20 minutes.
  9. After the tomato-onion mixture is soft, tranfer the hot mixture into a blender and puree.
  10. Pour the gravy back into the same pan, turn the heat back to a low flame and add butter, cream, the cooked chicken pieces let it simmer for 5 minutes.
  11. Garnish with more cream and serve.