Butter Chicken Recipe

Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain yogurt; 2 tablespoons heavy cream; 1 teaspoon ginger, grated; 4 garlic cloves, crushed; 1 pinch ground cinnamon; ½ teaspoon fresh ground pepper; 1 tablespoon vegetable oil; ½ teaspoon paprika; ¼ teaspoon chili powder; 4 chicken breasts, cut into 1in cubes; 3 tablespoons vegetable oil; 2 onions, finely chopped; ¼ teaspoon turmeric powder; ½ teaspoon ground cumin; ¼ teaspoon ground fenugreek; 4 ounces egg tomatoes, chopped; 1 tablespoon butter; ¼ teaspoon salt

Servings: persons

2 tablespoons plain yogurt
2 tablespoons heavy cream
1 teaspoon ginger, grated
4 garlic cloves, crushed
1 pinch ground cinnamon
½ teaspoon fresh ground pepper
1 tablespoon vegetable oil
½ teaspoon paprika
¼ teaspoon chili powder
4 chicken breasts, cut into 1in cubes
3 tablespoons vegetable oil
2 onions, finely chopped
¼ teaspoon turmeric powder
½ teaspoon ground cumin
¼ teaspoon ground fenugreek
4 ounces egg tomatoes, chopped
1 tablespoon butter
¼ teaspoon salt

1
In a large bowl, mix together the ingredients for the marinade, adding the chicken.
2
Fold the marinade with the meat until it is well coated.
3
Cover and refrigerate for 30 minutes to 1 hour.
4
When ready to cook, begin the sauce.
5
Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
6
Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute.
7
Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
8
Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
9
Serve the curry hot with naan bread and an onion and green leaf salad.

595

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.
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 18 ingredients. The key ingredients include: 2 tablespoons plain yogurt, 2 tablespoons heavy cream, 1 teaspoon ginger, grated, 4 garlic cloves, crushed, 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