Indian Butter Chicken Recipe

Name: Indian Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, peeled and diced; 1 tablespoon fresh ginger, finely chopped; 2 garlic cloves, finely minced; 1 jalapeno, seeded, and finely chopped; 1 tablespoon olive oil or 1 tablespoon canola oil; 2 teaspoons garam masala; 1 teaspoon chili powder; 1 teaspoon cardamom; 1/2 teaspoon coriander; 1 (6 ounce) can tomato paste; 2 cups chicken broth; 1/2 cup half-and-half or 1/2 cup fat-free half-and-half; 1 1/2 lbs boneless skinless chicken breasts (about 2-3); 1/2 teaspoon black pepper; 1 teaspoon salt; 3 tablespoons butter

Servings: persons

1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped
2 garlic cloves, finely minced
1 jalapeno, seeded, and finely chopped
1 tablespoon olive oil or 1 tablespoon canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 (6 ounce) can tomato paste
2 cups chicken broth
1/2 cup half-and-half or 1/2 cup fat-free half-and-half
1 1/2 lbs boneless skinless chicken breasts (about 2-3)
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons butter

1
In a large 12-inch skillet, heat the oil over medium heat until hot.
2
Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes.
3
Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
4
Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth.
5
Pour the sauce back into the skillet and add the half and half.
6
Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir.
7
Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
8
Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted.
9
Serve the chicken and sauce over hot jasmine or basmati rice. Garnish with fresh, chopped cilantro, if desired. Also, serve with Naan or Roti Paratha for dipping.

677

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 16 ingredients. The key ingredients include: 1 medium yellow onion, peeled and diced, 1 tablespoon fresh ginger, finely chopped, 2 garlic cloves, finely minced, 1 jalapeno, seeded, and finely chopped, and more.

Yes, Indian 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!

Indian Butter Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions