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Indian Butter Chicken
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5 from 1 vote

Indian Butter Chicken

Indian Butter Chicken is the ultimate luxurious curry dish. Chicken thighs are bathed in a rich yogurt sauce brimming with bold spices, then simmered in a thick sauce till it reaches flavor nirvana.
Prep Time3 hrs
Cook Time1 hr 15 mins
Total Time4 hrs 15 mins
Course: Entree
Cuisine: Indian
Servings: 6 servings
Calories: 731kcal


  • ½ cup Greek yogurt
  • 2 tbsp Lemon Juice
  • ½ tablespoons Ground Turmeric
  • 2 tbsp Garam Masala
  • 2 tbsp Ground Cumin
  • 3 lbs Chicken Thighs (on the bone)
  • ¼ lb Butter
  • 1 tbsp Vegetable Oil
  • 2 medium Onions (chopped)
  • 4 cloves Garlic (minced)
  • 3 tbsp fresh Ginger (peeled and minced)
  • 1 tbsp Cumin Seeds
  • 1 Cinnamon stick
  • 2 Tomatoes (chopped)
  • 1 Jalapeño pepper (seeded and chopped)
  • cup Low Sodium Chicken Stock
  • ½ cups Milk (Or cream)
  • 2 teaspoons Tomato Paste
  • 3 tablespoons chopped Almonds Slivers
  • Kosher salt to taste
  • ½ bunch Cilantro Leaves chopped


  • Combine Greek yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl and mix together.
  • Add chicken thighs to the bowl and toss to coat.
  • Cover, and place in the refrigerator to marinate for a few hours, or overnight.
  • In a large pot heat butter and oil and add onions, sauteing till golden brown. Stir frequently.
  • Add garlic, ginger, and cumin seeds, cook for a few minutes longer, until fragrant.
  • Add tomatoes, cinnamon stick, and jalapeno and cook till jalapeno softens. ~10 minutes
  • Add chicken and marinade to the pot, let cook for 5 minutes.
  • Add stock, bring to a boil then reduce to a simmer and cook uncovered for 30 minutes.
  • Stir in milk and tomato paste and simmer for an additional 15 minutes.
  • Add almonds, cook for additional five minutes then remove from heat.
  • Taste for salt, adding salt as needed.
  • Garnish with cilantro leaves and serve.


This recipe is adapted from the New York Times
If desired, you can debone the meat prior to cooking if you don't want to fuss with it while eating.
I recommend serving this with Basmati rice.
IF YOU LIKED THIS RECIPE check out my Filipino Chicken Adobo recipe too!


Calories: 731kcal | Carbohydrates: 12g | Protein: 41g | Fat: 57g | Saturated Fat: 22g | Cholesterol: 265mg | Sodium: 358mg | Potassium: 799mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 14.8mg | Calcium: 114mg | Iron: 4.1mg