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98% would make again

Easy Butter Chicken

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that’s just as good as the version you’ll get at restaurants — only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Total Time

50 minutes

50 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Total Time

50 minutes

50 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 4 servings

  • 2 lb boneless, skinless chicken breast (910 g), cubed
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons chili powder, divided
  • ½ teaspoon turmeric
  • 6 tablespoons butter, divided
  • 1 ½ cups yellow onion (225 g), diced
  • 3 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ginger, grated
  • 3 cloves garlic, minced
  • 1 cinnamon, 3 inch (8 cm) stick
  • 14 oz tomato sauce (395 g)
  • 1 cup water (240 mL)
  • 1 cup heavy cream (240 mL)
  • rice, for serving
  • fresh cilantro, chopped for garnish

Nutrition Info

  • Calories 799
  • Fat 52g
  • Carbs 15g
  • Fiber 3g
  • Sugar 8g
  • Protein 74g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  4. Add the tomato sauce and bring to a simmer.
  5. Add the water and cream and return to a simmer.
  6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  8. Serve the chicken over rice and garnish with cilantro.
  9. Enjoy!

Ingredients

for 4 servings

  • 2 lb boneless, skinless chicken breast (910 g), cubed
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons chili powder, divided
  • ½ teaspoon turmeric
  • 6 tablespoons butter, divided
  • 1 ½ cups yellow onion (225 g), diced
  • 3 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ginger, grated
  • 3 cloves garlic, minced
  • 1 cinnamon, 3 inch (8 cm) stick
  • 14 oz tomato sauce (395 g)
  • 1 cup water (240 mL)
  • 1 cup heavy cream (240 mL)
  • rice, for serving
  • fresh cilantro, chopped for garnish

Nutrition Info

  • Calories 799
  • Fat 52g
  • Carbs 15g
  • Fiber 3g
  • Sugar 8g
  • Protein 74g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  4. Add the tomato sauce and bring to a simmer.
  5. Add the water and cream and return to a simmer.
  6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  8. Serve the chicken over rice and garnish with cilantro.
  9. Enjoy!

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