Go Back
–+ servings
Print Recipe
4.50 from 2 votes

Butter Chicken

Butter Chicken is cubes of chicken breast marinated in a seasoned Greek yogurt marinade and then cooked in a thick and creamy tomato-based sauce.
Prep Time20 minutes
Cook Time40 minutes
Marinate1 hour
Total Time2 hours
Course: Dinner, Main Course
Keyword: Butter Chicken
Servings: 4
Calories: 725kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chicken Marinade

  • 2 pounds boneless skinless chicken breasts, cubed into 1½-inch pieces
  • 1 cup plain Greek yogurt
  • 1 tablespoon garlic, minced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt

Butter Chicken

  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 teaspoon chili powder
  • 1 can (15 ounces) tomato sauce
  • 1 cup heavy cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh cilantro, chopped for garnish

Instructions

Marinade

  • In a large bowl, combine yogurt, garlic, garam masala, cumin, and salt. Mix well.
  • Add cubed chicken to the bowl of marinade and toss to coat. (You could also marinate the chicken in a zipped plastic bag.)
  • Cover and let the chicken marinate in the refrigerator for 1 hour (up to overnight).

Butter Chicken

  • When ready, in a large skillet over medium-high heat, add oil and 3 tablespoons of butter. Heat until sizzling.
  • Add marinated chicken in an even layer. (Cook in batches so you don't overcrowd the pan) Cook 3 minutes per side, or until browned. (The chicken will not be cooked through.) Transfer the chicken to a plate and tent to keep warm.
  • To the same skillet over medium-high heat, add the remaining 3 tablespoons of butter. Once melted, add onions and cook (stirring occasionally with a wooden spoon) until translucent (6-8 minutes). Use the spoon to scrape up any browned bits in the pan.
  • Add garlic, garam masala, cumin, ginger,and chili powder. Mix and cook until fragrant (about 30 seconds).
  • Reduce heat to medium and add the tomato sauce, heavy cream, and sugar. Bring the mixture back to a simmer and then add the chicken back into the pan. Stir to combine. Simmer for 12-15 minutes, or until thickened and the internal temperature of the chicken reaches 165°F.
  • Season to taste with salt and garnish with cilantro. Serve hot.

Nutrition

Calories: 725kcal