Butter Chicken

Butter Chicken

Ingredients for Marinade:

Ingredients for Chicken:

  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 Tbsp Ghee
  • 1 Vidalia onion, diced small
  • 2 tsp Ginger root, minced
  • 2 tsp Garlic, minced
  • 1 14oz. Can of tomato puree, or plain tomato sauce
  • 1 Black Cardamom Pod
  • 3 Tbsp butter, unsalted and chilled
  • ⅓ Cup 2% milk
  • Fresh cilantro for garnish


  1. In a large bowl, combine yogurt, lemon juice, ginger root, kosher salt, sugar, Butter Chicken Seasoning and mix well. Add chicken and mix well to coat. Cover and refrigerate 2 hours or overnight.
  2. In a Dutch oven heated to medium high, add ghee. Add onions and cook about 5 minutes or until softened. Add garlic and ginger and cook for another 2 minutes. Add the chicken and marinade and bring to a simmer. Simmer until the chicken is cooked on the outside and the juices are released. Add the tomato puree, and black cardamom black and mix well.
  3. Return to a simmer, cover and cook for 25 minutes. Remove cardamom pod and remove from heat. Stir in the 2% milk and 3 Tbsp of butter.
  4. Serve with brown basmati rice, freshly made naan, and garnish with cilantro.


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