Indian Butter Chicken

Indian Butter Chicken I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest though, this is one of those recipes where I've always shied away from making. I think it is because I have convinced myself that I will never be able to make it authentically like the way they do in the restaurants. And certainly not as tasty. Know what? I am happy to say that I was wrong. They only thing that kept me from tasting this AMAZING recipe is my own self doubt. Know what I mean? Indian Butter Chicken Having Indian Butter Chicken without naan bread is kind of like having grilled cheese without the cheddar. It doesn't work. And I am soooo thankful for naan bread :) You can rip it, dip it, dunk it and just old plain enjoy it however you want! Here is a Garlic Naan Bread recipe, although my preference would be to skip the garlic! Indian Butter Chicken Recipe Rice or peas? Today was a day for just rice without chickpeas, but if you are in the mood for a great Curried Tomatoes and Chickpeas recipe, give this one a try. Indian Butter Chicken Recipe Whenever possible, I like to mix up a good recipe from time to time. Make it a bit more my own flavor. Life is too boring not to experiment, you know? Although MsPia calls for paprika and cayenne pepper, which gives a more red tint to the original recipe, I love a great curry. And nothing wrong with mixing in a bit of brown sugar and apples. Why not, give it a try!

Indian Butter Chicken

Recipe type: Dinner, Main Dish, Spicy

Cuisine: Indian

Author: MsPia

Prep time: 20 Minutes

Cook time: 25 Minutes

Total time: 45 Minutes

Servings: 5-6


1 yellow onion, peeled and chopped (1/2 lb.)
2 tablespoons ginger root (chopped fresh)
1 jalapeno pepper (fresh, rinsed, stemmed, seeded, and chopped, about 1 oz.)
1 tablespoon oil (salad oil)
2 teaspoons garam masala
1 can (6 ounce) tomato paste
2 cups chicken broth (fat-skimmed)
1/2 cup whipping cream
1 1/2 pounds boneless skinless chicken breasts (boned, skinned, rinsed and cut into 3/4-inch chunks)
1/2 teaspoon black pepper, coarse-ground
1/4 cup butter (1/8 lb.)
6 cups basmati rice (cooked (hot)
lime wedge
cilantro, chopped


  1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala.
  2. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.
  3. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
  4. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
  5. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.

  • Serving Size: 572.7 g
  • Calories: 725.9
  • Total Fat: 22.2 g
  • Saturated Fat: 6.3 g
  • Cholesterol: 129 mg
  • Sodium: 1707.8 mg
  • Total Carbohydrate: 77.2 g
  • Dietary Fiber: 2.8 g
  • Sugars: 2 g
  • Protein: 52 g
  • Calcium: 123.3 mg
  • Iron: 4.6 mg
  • Vitamin C: 12.4 mg
  • Thiamin: 0.6 mg