Recipes & Cooking International Recipes Asian Recipes Indian Recipes Butter Chicken 5.0 (3) 3 Reviews The sauce for this butter chicken recipe is made with tomato paste, ginger, garlic, garam masala, and cream. By Laura Marzen, RD, LD Laura Marzen, RD, LD Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Updated on May 4, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Brie Goldman Prep Time: 25 mins Cook Time: 25 mins Marinate Time: 1 hr Total Time: 1 hr 50 mins Servings: 6 Jump to Nutrition Facts Kundan Lal Gujral, the Indian chef who created tandoori chicken at his Moti Mahal restaurant, made another worthy contribution to the world’s embrace of Indian cuisine. This dish was created as a clever way to revive day-old tandoori chicken: Stir it into a rich, buttery tomato curry. Our version starts with fresh chicken but is just as indulgent. For the best flavor, Marinate at least one hour or overnight. Serve this butter chicken recipe with additional fresh cilantro, rice, and naan bread. If you'd like to make butter chicken in your pressure cooker or slow cooker, this helpful butter chicken recipe breaks down both cooking methods. This easy butter chicken recipe can be prepped the night before you plan to serve for easy weeknight cooking. We recommend using chicken thighs or drumsticks for this recipe. They cook up tender and juicy in the butter chicken sauce. Smoky Paprika Garlic Chicken Ingredients 6 to 8 bone-in chicken thighs and/or drumsticks, skinned Marinade 1/2 cup plain whole milk greek yogurt 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon lemon juice 1 teaspoon ground turmeric 1/2 teaspoon salt 1/2 to 1 teaspoon cayenne Sauce 1 cup chopped onion 2 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1/2 cup reduced sodium chicken broth 2 tablespoons tomato paste 3/4 cup whipping cream 2 tablespoons butter, cut up 2 tablespoons chopped fresh cilantro 2 teaspoons garam masala Serve With Cooked basmati rice (optional) Additional chopped fresh cilantro (optional) Naan (optional) Directions Marinade In a large bowl whisk together the greek yogurt, coriander, cumin, lemon juice, turmeric, salt, and cayenne. Add the chicken pieces, turning to coat well with the marinade. Cover; marinate in the refrigerator for 1 hour or overnight. Sauce In a 12-inch skillet, cook the onion in hot oil over medium heat for 5 minutes, stirring frequently. Stir in the garlic and ginger. Add the chicken to skillet, reserving any marinade that remains in the bowl. Cook the chicken for 6 to 8 minutes or until browned, turning once (marinade may stick to skillet). Add any remaining marinade from the bowl to the skillet with chicken. In a small bowl, whisk together the broth and tomato paste until smooth. Add to the skillet with the chicken along with whipping cream. Bring just to boiling, stirring to scrape up any browned bits from bottom of skillet; reduce heat. Cover and simmer for 15 to 20 minutes or until the chicken is done (175°F), stirring occasionally. Transfer the chicken to a serving platter, reserving the sauce in the skillet. Add butter, cilantro, and garam masala to sauce. Whisk until the butter is melted and sauce is well-combined. Serve chicken with sauce and (if using) basmati rice, additional cilantro, and naan. Test Kitchen Tip: Garam masala is an Indian spice blend that often contains cumin, coriander, black pepper, cloves, cardamom, nutmeg, cloves, and cinnamon. You can often find it in the spice aisle of your grocery store. Rate It Print Nutrition Facts (per serving) 413 Calories 32g Fat 9g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 413.1 % Daily Value * Total Fat 32.5g 42% Saturated Fat 13.7g 68% Cholesterol 155.1mg 52% Sodium 424mg 18% Total Carbohydrate 9.4g 3% Dietary Fiber 1.7g 6% Total Sugars 4.3g Protein 24.2g 48% Vitamin D 0.7mcg 4% Vitamin C 4.9mg 5% Calcium 87.1mg 7% Iron 2.6mg 15% Potassium 478.1mg 10% Fatty acids, total trans 0.7g Vitamin D 30.6IU Alanine 1g Arginine 1.2g Ash 2.6g Aspartic acid 1.8g Caffeine 0mg Carotene, alpha 1.7mcg Choline, total 95.3mg Copper, Cu 0.2mg Cystine 0.2g Energy 1729kJ Fluoride, F 1.1mcg Folate, total 13.8mcg Glutamic acid 3.1g Glycine 0.8g Histidine 0.5g Isoleucine 0.9g Leucine 1.5g Lysine 1.6g Methionine 0.5g Magnesium, Mg 41.7mg Manganese, Mn 0.4mg Niacin 5.6mg Phosphorus, P 249.1mg Pantothenic acid 1.2mg Phenylalanine 0.7g Phytosterols 20.2mg Proline 0.8g Retinol 166.9mcg Selenium, Se 30.3mcg Serine 0.7g Starch 0g Theobromine 0mg Threonine 0.8g Vitamin E (alpha-tocopherol) 1.6mg Tryptophan 0.2g Tyrosine 0.7g Valine 0.9g Vitamin A, IU 856.6IU Vitamin A, RAE 182mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg Vitamin K (phylloquinone) 12.9mcg Water 147.8g Zinc, Zn 2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.