How to make it

  • In a large frying pan (at least twice as much room than the chicken will need), place about 1 1/2 tbsp butter, and chicken, and cook on medium heat until sealed (white on the outside, still pink inside)
  • !!!Start making your rice now so it's done at about the same time
  • Add diced onion, garam masala, tumeric, coriander, chili powder and cumin, stir and cook until onions are transparent but not limp (about 3 minutes)
  • Add tomato paste and the rest of the butter, stir and cook about 2 minutes.
  • Mound chicken in the middle of the frying pan, and while stirring, pour in heavy cream and plain yogurt.
  • Cover and cook about 15 minutes on medium-low heat, sauce will thicken and possibly separate a little - it may look like red oil top
  • Serve hot over or beside rice.
  • This recipe can also be made in a slow cooker for potlucks and office parties - just double the recipe, keeping the fully cooked chicken separate from the sauce, and combine in crockpot on high heat for 4 hours before the start of the party/function.

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Thanks, sounds absolutely wonderful!
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  • barbiemensher 8 years ago
    I have yet to make a butter chicken that tasted anything like what I get in the local restaurants. Most recipes are long and complicated and have a ton of ingredients. The end product is always edible, of course, but yours seems to cut to the quick. I hope it turns out. I could really use a good butter chicken recipe in my repertoire. Thanks so much for sharing. :)
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    " It was excellent "
    joe1155 ate it and said...
    This is one of my favorite Indian dishes. Really nice.
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    " It was excellent "
    pleclare ate it and said...
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