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+ servings

Butter Chicken

Butter chicken is easy to make at home and is so much better than take-out! The chicken is juicy and flavorful due to the spiced yogurt marinade. It's perfect served over Basmati rice with a side of naan bread to soak up the delicious sauce. 
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner
Cuisine Indian
Servings 4 people
Calories 396 kcal


  • 1 and ½ pounds boneless, skinless chicken thighs (or breasts), cut into 1" pieces

For the Marinade:

  • ½ cup plain yogurt
  • 2 tbsp. oil
  • 1 tsp. garlic powder
  • ½ tsp. ground ginger
  • 1 tsp. garam masala
  • 1 tbsp. chili powder
  • 1 tsp. salt

Butter Sauce:

  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • ½ white or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 oz.) can stewed tomatoes, drained
  • ¼ cup tomato paste
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. garam masala
  • ½ cup heavy cream


  • Combine all of the ingredients for the marinade and toss with the chicken. Marinate at least 1 hour or overnight if time allows.
  • Heat the oil in a large skillet and add the chicken. Discard excess marinade. Brown the chicken for 3-5 minutes, remove from the pan, and set aside.
  • Add in the butter and chopped onions. Saute for 5 minutes until soft, add in the minced garlic and saute an additional minute.
  • Stir in the drained stewed tomatoes, tomato paste, salt, and all of the spices. Simmer for 5 minutes and then transfer the sauce to a blender. Blend until smooth and add back to the skillet along with the chicken.
  • Cover the pot and cook until the chicken is cooked through. Stir in the heavy cream and serve over Basmati rice with a side of toasted naan bread. Garnish with fresh chopped cilantro.


Calories: 396kcalCarbohydrates: 9.2gProtein: 38.3gFat: 22.7gSaturated Fat: 8gCholesterol: 145mgSodium: 736mgPotassium: 1071mgFiber: 2.2gSugar: 5.3gCalcium: 42mgIron: 1mg
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