Butter Chicken And Raita Recipe

Name: Butter Chicken And Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs, cubed; 3/4 cup Greek yogurt; 1/4 cup tandoori paste; 6 tbsp (3/4 stick) butter; 1 None onion, sliced; 1 None long green chili pepper, seeded and finely chopped; 1 piece (2 inches) ginger, peeled and grated; 2 tsp garam marsala; 2 tsp ground cumin; 1/2 tsp paprika; 1 can (15 oz) tomato puree; 5 oz baby spinach, coarsely chopped; None None Steamed rice, cilantro leaves, to serve; None None FOR THE RAITA; 1 cup Greek yogurt; 1 small cucumber, grated; 2 tbsp lemon juice; 1/2 tsp ground cumin

Servings: persons

2 lbs boneless skinless chicken thighs, cubed
3/4 cup Greek yogurt
1/4 cup tandoori paste
6 tbsp (3/4 stick) butter
1 None onion, sliced
1 None long green chili pepper, seeded and finely chopped
1 piece (2 inches) ginger, peeled and grated
2 tsp garam marsala
2 tsp ground cumin
1/2 tsp paprika
1 can (15 oz) tomato puree
5 oz baby spinach, coarsely chopped
None None Steamed rice, cilantro leaves, to serve
None None FOR THE RAITA
1 cup Greek yogurt
1 small cucumber, grated
2 tbsp lemon juice
1/2 tsp ground cumin

1
Combine chicken, 1/4 cup of the yogurt and tandoori paste in a shallow dish. Mix well. Cover; refrigerate 2 hours.
2
Melt 3 tbsp of the butter in a large, deep skillet on medium heat. Cook chicken 6-8 mins, turning, until browned all over. Remove and set aside.
3
Heat remaining 3 tbsp butter in same pan. Saute onion 4-5 mins, until lightly golden. Add chili pepper, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 mins, until fragrant.
4
Return chicken to pan with tomato puree; bring to a boil. Reduce heat to low; simmer 5-10 mins, until sauce thickens.
5
Meanwhile, for the raita, mix all ingredients in a medium bowl.
6
Stir remaining 1/2 cup yogurt and spinach into the skillet; heat gently. Serve chicken on a bed of rice, garnished with cilantro. Accompany with raita.

736

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.

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 lbs boneless skinless chicken thighs, cubed, 3/4 cup Greek yogurt, 1/4 cup tandoori paste, 6 tbsp (3/4 stick) butter, and more.

Yes, Butter Chicken And Raita 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 And Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions