Butter Chicken

We had intended to make this last time we had an Indian food lunch, but one of us forgot to buy chicken. So we decided to just go ahead and make this now with a weird mish-mash of other foods, because, why not? We don't need an entire Indian-themed meal to enjoy butter chicken!

This was REALLY good. Very spicy, but we like spicy food. If it seems a bit too intense for you, try increasing the tomato sauce or the yogurt. If you love Indian food with some kick, make it as is and you won't be disappointed!

Butter Chicken

servings: 6
time: 2 hrs (includes one hour marinating time)


  • 1 cup yogurt
  • 1 Tbsp lemon juice
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 3/4 tsp pepper
  • 1 tsp ginger
  • 1/2 tsp salt
  • 2 chicken breasts
  • 1 Tbsp butter
  • 1 garlic clove, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp salt
  • 4 oz tomato sauce
  • 1 cup heavy cream
  • 2 Tbsp corn starch (dissolved in 1 Tbsp water)
  • 1/4 cilantro, chopped
  • 2 cups sticky rice
  1. Cut chicken into 2 inch cubes. Set aside.
  2. Combine all other marinade ingredients in medium bowl and whisk until smooth.
  3. Toss chicken in marinade and refrigerate for 1 hour.
  4. When chicken has finished marinating, cook rice according to package directions.
  5. Meanwhile, pour chicken mixture into dutch oven over medium heat. Add all sauce ingredients except corn starch and cilantro.
  6. Cook about 15 minutes, or until chicken is cooked through. You can remove a piece and cut into it to see when it is done.
  7. Add corn starch that has been dissolved in water and cilantro. Cook for another 10 minutes.
  8. Serve with sticky rice!
Just for reference, this is the sticky rice we used and it was excellent.


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