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Bowl with butter chicken spooned on top of rice.
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4.86 from 7 votes

Butter Chicken

This creamy, spiced butter chicken recipe is the perfect weeknight dinner. Marinate it ahead of time, cook some rice, and you have a meal that's ready in minutes!
Prep Time20 minutes
Cook Time30 minutes
Marinate4 hours
Total Time4 hours 50 minutes
Course: Dinner
Cuisine: Indian
Difficulty: Easy
Method: Cooking
Servings: 6 servings
Author: Kaleb

Ingredients

For the marinade

  • ½ cup plain full-fat Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon grated fresh ginger
  • 2 pounds boneless, skinless chicken breasts cut into bite-sized cubes

For the sauce

  • 3 tablespoons unsalted butter
  • 1 15-ounce can tomato puree
  • 1 ¼ cups heavy cream
  • 2 teaspoons honey
  • 1 teaspoon kosher salt

To serve

  • 2 cups uncooked basmati rice cooked following package instructions
  • chopped fresh cilantro to garnish
  • roasted, chopped cashews to garnish
  • Fresno chilies to garnish

Instructions

  • Prepare the marinade: In a bowl, combine the Greek yogurt, lime juice, turmeric, garlic powder, cayenne pepper, garam masala, salt, and fresh ginger. Stir to combine, then add the chicken. Mix the chicken with the marinade. Cover and refrigerate for at least 4 hours or up to 48 hours.
    ½ cup plain full-fat Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon ground turmeric, 1 ½ teaspoons garlic powder, ½ teaspoon cayenne pepper, 1 teaspoon garam masala, 1 ½ teaspoons kosher salt, 1 tablespoon grated fresh ginger, 2 pounds boneless, skinless chicken breasts
  • Cook the chicken: Melt the butter in a large skillet over medium heat. Remove the chicken from the marinade; do not wipe off the meat, but discard the marinade left in the bowl. Add the chicken to the skillet. Cook the chicken until it is sautéed on all sides, 3-5 minutes.
    3 tablespoons unsalted butter
  • Finish the sauce: To the skillet, add the tomato puree, heavy cream, honey, and salt. Stir and bring to a simmer. Simmer until the sauce is slightly thickened and the chicken is fully cooked, 20-25 minutes.
    1 15-ounce can tomato puree, 1 ¼ cups heavy cream, 2 teaspoons honey, 1 teaspoon kosher salt
  • Serve the chicken over the cooked rice, garnishing as desired with cilantro, cashews, and chilies.
    2 cups uncooked basmati rice, chopped fresh cilantro, roasted, chopped cashews, Fresno chilies

Video

Nutrition

Serving: 1serving | Calories: 727kcal