Indian Butter Chicken

Prep Time
Cook Time
Ready In

"By breezermom. This recipe is so flavorful, you barely need any salt. Notes: If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves. This version came from Sunset February 2001."

Original is 5-6 servings


  • Serving Size: 1 (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

Step by Step Method

Step 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.

Step 2

Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.

Step 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.

Step 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.

Step 5

Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.


No special items needed.

3 Reviews


This recipe is amazing. I usually shy away from Indian food recipes because they never turn out as good as in the restaurant. I’ve made this several times and it’s great every time. I’ve substituted air fried tofu, chicken thighs and diced tomatoes rather than tomato paste on a few different occasions and the recipe still holds up. Thank you!


review by:
(19 Feb 2023)

Wayne Peters

Our whole family LOVED this Indian Butter Chicken recipe. Just as good as in the restaurant - we will be making this regularly. Easy to do, and tastes wonderful. Thanks for sharing!


review by:
(7 Mar 2017)


I tagged this way back and just last night I finally got to make this wonderful Indian butter chicken recipe, the only thing I would change is reduce the jalapeno pepper it was HOT! otherwise the flavors came together great, I've made a few of these different recipes, each one has a little different flavor, this one is a really good one. MsPia thank you!


review by:
(7 Jul 2016)

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