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Indian Butter Chicken

  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


This Indian Butter Chicken recipe is a full-flavored dish. With its creamy tomato sauce, you’d have more reasons to love Indian food!



1 pound chicken thighs (skinless, boneless, and cut into bite-size pieces)

1 tbsp. each ginger-garlic paste and cornstarch

1 shallot (finely chopped)

1/4 white onion (chopped)

2 tbsp. each butter and peanut oil

2 tsp. lemon juice

1 tsp. each chili powder and ground cumin

2 tsp. garam masala

1 bay leaf

1/4 c. plain yogurt

1 c. each half-and-half and tomato puree

cayenne pepper, to taste

salt and pepper

1/4 c. water


  1. In a large saucepan over medium-high heat, heat 1 tablespoon of peanut oil. Saute onion and shallot until translucent.
  2. Add butter, ginger-garlic paste, lemon juice, 1 tsp. garam masala, cumin, bay leaf, and chili powder. Cook and stir for about a minute.
  3. Stir in tomato sauce. Cook for a couple of minutes, but be sure to stir constantly.
  4. Add yogurt and half-and-half. Reduce heat and simmer for about 10 minutes. Stir frequently.
  5. Season with salt and pepper. Set aside.
  6. In a large skillet over medium heat, heat another tablespoon of peanut oil. Cook chicken for about 10 minutes or until light brown.
  7. Season with cayenne and another teaspoon of garam masala and reduce heat.
  8. Add several spoons of the sauce and simmer until chicken is cooked through.
  9. Add chicken into the sauce.
  10. Mix water and cornstarch together, then add to the sauce. Cook for up to 10 minutes or until thick.


You can serve the dish over rice or naan bread.

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