Butter Chicken Recipe

Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yogurt (balkan style); ¼ cup lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons cayenne pepper (to taste); 1 teaspoon garam masala; ½ teaspoon ground turmeric; 2 tablespoons garlic (minced); 1 tablespoon ginger (minced); 2 teaspoons kosher salt; 3 lbs boneless skinless chicken breasts; 1 lime (cut into wedges); 3 tablespoons butter or 3 tablespoons ghee; 1 cup cashews (ground to a paste); 1 medium onion (minced); 2 teaspoons cumin seeds (whole); 1 chile (minced); 1 garlic clove (minced); ½ cup tomato puree; ½ cup heavy cream (35%); ¼ cup fresh coriander, chopped roughly

Servings: persons

1 cup yogurt (balkan style)
¼ cup lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper (to taste)
1 teaspoon garam masala
½ teaspoon ground turmeric
2 tablespoons garlic (minced)
1 tablespoon ginger (minced)
2 teaspoons kosher salt
3 lbs boneless skinless chicken breasts
1 lime (cut into wedges)
3 tablespoons butter or 3 tablespoons ghee
1 cup cashews (ground to a paste)
1 medium onion (minced)
2 teaspoons cumin seeds (whole)
1 chile (minced)
1 garlic clove (minced)
½ cup tomato puree
½ cup heavy cream (35%)
¼ cup fresh coriander, chopped roughly

1
Combine yogurt, lemon juice, cumin, coriander, cayenne, garam masala, turmeric, garlic, ginger and salt (to taste) in a medium bowl.
2
In a re-sealable bag, add chicken and cover with yogurt marinade.
3
Seal bag and toss to coat chicken.
4
Refrigerate for at least 2 hours, or overnight.
5
Preheat grill or oven to 400 degrees (200 Celsius).
6
Cook until juices run clear, about 20-25 minutes.
7
Finish with a generous squeeze of fresh lime juice.
8
Set aside.
9
In a high-sided saute pan, heat butter or ghee over medium-high heat.
10
Add onions and cook until translucent.
11
Add garlic, cumin seeds and minced chili and cook until fragrant.
12
Add tomato puree and cashew paste.
13
Season with salt, stir and lower heat to a simmer.
14
Add cream and simmer for 2-3 minutes.
15
Chop grilled chicken into bite-sized chunks and add to sauce.
16
Stir to coat chicken with sauce and simmer on low for 20-25 minutes or until chicken is fully warmed.
17
Garnish with chopped coriander leaves.

873

kcal

Calories

Fat

Carbs

112

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 21 ingredients. The key ingredients include: 1 cup yogurt (balkan style), ¼ cup lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 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