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Butter Chicken


I wasn’t sure what to name this recipe.  Butter is definitely in the recipe but so are a few other really warm savory spices.  I haven’t really cooked what is known more as an Indian dish but I thought it’s about time I did.  This is another easy dish to make.  It has a little layering of flavors with a hint of Indian spices.  I tread lightly here because I haven’t been a fan of curry and other spices like this and thought I would start getting back into it with this dish. You begin by marinating the chicken, mingling spices with onion and butter to create the sauce.  You add coconut milk and a little chicken broth if needed.   If you haven’t tried Indian dishes I think you’ll like this one.  I know I really like it. 





  • Servings: 5-6
  • Difficulty: Intermediate
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Butter Chicken


  • 4-6 Boneless Chicken Thighs or 4 Boneless Chicken Breast, cut up in bite size pieces
  • Marinade – 
  • ½ – 1 cup Greek Yogurt
  • Salt and Pepper
  • 3-4 cloves Garlic
  • 3 tsp Garam Masala 
  • 2-3 tsp Cumin
  • 1-2 tsp Ginger powder
  • 1 tsp Turmeric
  • 1 Tbl Olive Oil


Butter Sauce – 

  • I can Coconut Milk, full fat and unsweetened
  • ½ – ¾ cup Onion, chopped
  • ½ cup Cilantro, chopped, more for garnish
  • 7-10 Tbsp Butter
  • 3 tsp Garam Masala
  • 1 tsp Cumin
  • 1 Tbl fresh Ginger minced plus 1 tsp Ginger powder
  • 2 cloves Garlic, chopped
  • 1 tsp Turmeric
  • 1 6 oz Tomato Paste
  • A few Red Pepper Flakes
  • Chicken Broth, if needed
  • Cooked Rice



  • Combine all of the marinade ingredients in a large bowl.  Add the chicken.  Mix all together til thoroughly combined.  Place in the refrigerator for about 30-45 minutes.   
  • Remove chicken from the refrigerator and let it rest.  In the meantime, chop up the onion and ginger.  Rough chop the cilantro.  
  • In a large sauté pan drizzle olive oil and 1 Tbsp butter and heat on medium high heat and add the chicken.  Sear chicken on both sides until brown, about 5 minutes.  Add another 2 Tbsp of butter and coat the chicken.  Remove the sear chicken to a plate.
  • In the same pan, on medium heat, drizzle a little olive oil and 1 Tbsp butter.  Add the onions and cook until soft, about 5-8 minutes. Add garlic and cook until fragrant, about 1 minute.  Add 4 Tbsp butter and the spices – garam masala, cumin, ginger, turmeric and stir until the spices mix in thoroughly with the onions and butter and cook for about 2 minutes and are fragrant.  Add in the tomato paste and continue to cook for about another 3 minutes.  
  • Add the coconut milk and stir to combine.  Bring the sauce to a low boil and reduce to a simmer.  Cook until the sauce thickens, about 8-10 minutes.  If needed add in chicken broth, a little at a time to reach a desired consistency.  Add in 2-3 Tbsp butter for a silky smooth flavorful sauce.  If too thick, add in a little chicken broth.  Add in the chicken and cook and stir occasionally until the chicken is done and the sauce has thickened slightly.  Remove from the heat and add in the cilantro, reserving some to garnish when serving.  
  • Serve with rice and sprinkle with cilantro.  And if desire serve with slightly toasted flatbread

Enjoy ☺ 


You can substitute Garam Masala with Curry powder and/or Allspice and Cumin

You can substitute the chicken for one large cauliflower chopped in bite size chunks.  You don’t have to marinate the cauliflower.  Roast the cauliflower until browned but not completely cooked.  When cooking the sauce add in a couple of tablespoons of yogurt to thicken and cream the sauce.