Savory, flavorful and satisifying. This recipe is sure to be your International dish staple.

Indian Butter Chicken
Prep Time
15 mins
Cook Time
30 mins
Servings: 4
  • 2 lbs boneless, skinless breasts: cut into bite-size pieces
  • salt and pepper
  • 1/2 cup Greek yogurt, plain
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tbsp ginger paste or fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp vegetable oil
  • 1 cup pureed tomatoes, canned or fresh
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup heavy cream
  • 2 tbsp fresh cilantro, torn or chopped (optional)
  1. Cut chicken into bite-sized pieces, lighty sprinkle with salt and pepper

  2. In a bowl or large sealable bag, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic

  3. Add chicken to the yogurt mixture, stir well to coat, cover and refrigerate for 1 hour or longer; up to 24 hours

  4. When the chicken is done marinating, heat oil in a large pan over high heat. Add the coated chicken and cook for 4 minutes

  5. Add the pureed tomatoes, sugar, and salt to the pan and stir to combine

  6. Turn heat to low, cover, and simmer for 15 minutes

  7. Stir in the cream, sprinkle with cilantro leaves

  8. Serve over steamed jasmine or basmati rice (plain long grain rice is fine too)

Try serving this dish with a delicious, refreshing Mango Lassi