butter chicken

Butter Chicken Recipe

  • Author: Gaby Dalkin from What's Gaby Cooking, Eat What You Want
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 4 - 6 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Indian



  • 2 pounds boneless, skinless chicken thighs cut into bite sized pieces
  • 1 cup Greek yogurt
  • 2 TBS fresh lemon juice plus more as needed
  • 1 1/2 TBS ground turmeric
  • 2 TBS garam masala
  • 2 TBS ground cumin
  • 1 tsp cayenne pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1 onion cut into small dice
  • 4 cloves garlic, roughly chopped
  • 2 TBS grated fresh ginger
  • 1 15 oz can diced tomatoes
  • 1/2 cup chicken broth
  • 3 cups heavy cream
  • 1 tsp tomato paste
  • kosher salt
  • fresh cilantro leaves
  • roti or store bought pita


  • Put the chicken, greek yogurt and lemon juice in a bowl. Add the turmeric, garam masala, cumin and cayenne and marinate overnight in the refrigerator.
  • Melt the butter in a large skillet over medium heat.
  • Stir in the onion and cook slowly until it turns translucent. Add the garlic and ginger and cook until fragrant, 2 to 3 minutes more.
  • Add the tomatoes to the skillet and cook for 5 minutes.
  • Add the chicken and its marinade to the pan and cook for 5 minutes. Season with salt.
  • Add the chicken broth and bring to a boil, then reduce to a simmer and cook for 30 minutes.
  • Stir in the heavy cream and tomato paste and continue to simmer until the chicken has cooked through and the sauce is thick about 15 minutes.
  • Taste, adjust the seasoning if needed and add more lemon juice for more acid if wanted.
  • Garnish with cilantro and serve with roti

Keywords: butter chicken, chicken dinner, chicken Makhani