Butter Chicken Recipe

Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs boneless skinless chicken breasts, cubed; 4 tablespoons tandoori paste; 15 ounces plain yogurt; 4 tablespoons lemon juice; 5 tablespoons campbell's tomato soup; 3 tablespoons fresh ginger, Grated; 10 ounces creamo; 1 teaspoon garam masala; ¾ teaspoon salt; ¼ teaspoon sugar; 1 teaspoon red chili pepper flakes; ¼ teaspoon cayenne pepper; 1 tablespoon dried coriander; 4 teaspoons lemon juice; 1 teaspoon ground cumin; 4 ounces butter

Servings: persons

2 12 lbs boneless skinless chicken breasts, cubed
4 tablespoons tandoori paste
15 ounces plain yogurt
4 tablespoons lemon juice
5 tablespoons campbell's tomato soup
3 tablespoons fresh ginger, Grated
10 ounces creamo
1 teaspoon garam masala
¾ teaspoon salt
¼ teaspoon sugar
1 teaspoon red chili pepper flakes
¼ teaspoon cayenne pepper
1 tablespoon dried coriander
4 teaspoons lemon juice
1 teaspoon ground cumin
4 ounces butter

1
Mix together tandoori paste, yogurt and the juice from one lemon (About 3 Tbsp).
2
Place chicken in the tandoori mixture and marinade for at least 1 hour.
3
Remove chicken from the tandoori mixture and bake at 350 degrees F until cooked.
4
In a measuring cup combine tomato soup and add water until you reach 1 Cup of liquid.
5
Add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
6
Melt Butter in a frying pan.
7
Mix tomato soup mixture into the butter and add cooked chicken cubes.
8
Simmer and Serve over rice.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 12 lbs boneless skinless chicken breasts, cubed, 4 tablespoons tandoori paste, 15 ounces plain yogurt, 4 tablespoons lemon juice, and more.

Yes, Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions