Indian Butter Chicken

Indian Butter Chicken


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Kick up your chicken to another notch with this flavorful Indian inspired dish. The spices and cashews give a delicious flavor to the buttery chicken and you can customize the spice mix to your taste. Serve over rice and enjoy your homemade Indian meal!

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Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

5 servings


  • 2 to 2 ½ lb chicken breasts, chopped
  • ½ C. yogurt
  • 2 tsp. lemon juice
  • 1 tsp. turmeric
  • ½ tsp. chili powder
  • 3 tsp. Garam Masala
  • 1 tsp. ginger, grated
  • 1 tsp. ground cumin
  • ¼ C. cashews, roasted
  • 3 garlic cloves, crushed
  • 3 ½ Tbs. unsalted butter
  • 2 onions, finely chopped
  • 2 tsp. sunflower oil
  • 1 bay leaf
  • 15 oz. can tomato puree
  • 1 cup thickened cream
  • 1 cinnamon stick
  • ½ C. chicken stock

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Combine yogurt, garam masala, turmeric, lemon juice, cumin, ginger, chili, and garlic in a mixing bowl. Add the chicken and coat well. Cover the bowl and refrigerate overnight. 

Take half of the cashews and blend them in a food processor until powdery.  

In a pan, heat butter and oil over medium heat. Add cardamom, bay leaf, cinnamon and onions for 2 minutes. 

Reduce the heat and add the chicken with tomato puree, cashew powder and stock. Let it simmer for 10 minutes before stirring in the cream. 

Cook for 10 more minutes. 


Garnish with cashews and coriander. Serve over rice.

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