Butter Chicken

This recipe is a little out of the box for me. I am really not a big Indian Food but everyone raves about Butter Chicken. I decided to look it up and it actually is quite easy to make. The prep time is only 20 minutes and there are only 3 steps from beginning to end. This is right up my alley. I added the ingredients to my shopping list and have it on the menu for the weekend!! Bon Appetit!!!

Screen Shot 2021 06 03 at 4.07.55 PM
Image Pixabay

(adapted from Cooking Professionally)


• 1 tablespoon oil

1 tablespoon butter

1 medium onion diced

1 teaspoon fresh ginger finely minced or grated (or use paste)

2-3 cloves garlic finely minced or crushed

1 1/2 pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks

4 tablespoons tomato paste or 8 oz can of tomato sauce

1 tablespoon garam masala

1 teaspoon chili powder or paprika, adjust to taste

1 teaspoon mustard seeds

1 teaspoon cumin

1 tsp salt

1/4 tsp black pepper

1 cup heavy cream (sub for half & half or yogurt for low fat)

fresh cilantro, for garnish


Add the oil and butter to a large skillet over medium-high heat. Once the butter has melted, add the onion and cook until golden. Add the ginger and garlic. Cook for about 30 seconds until fragrant (don’t let it burn).Step 2

Add chicken, tomato paste, and all spices. Cook for 6-7 minutes, stirring frequently until cooked through.Step 3

Add the cream and allow contents to simmer for 8-10 minutes, stirring occasionally. Garnish with fresh cilantro and serve over rice (and some Naan!)

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