Indian Butter Chicken

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  • 2 teaspoons garam masala
  • 2 teaspoons tandoori masala powder
  • 2 teaspoons madras curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardomon
  • ½ teaspoon ground cayenne pepper
  • Salt and ground black pepper to taste
  • 1 ½ pounds boneless, skinless Crysbro chicken thighs, cut into bite sized pieces
  • 3 tablespoons butter, divided
  • 1 yellow onion chopped
  • 1 tablespoon lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh ginger
  • 1 cup tomato puree
  • ¼ cup plain yoghurt
  • 1/3 cup cashews
  • 1 bunch fresh cilantro, stems removed


  1. Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make the spice mixture.
  2. Place chicken in a large bowl and add 1/2 the spice mixture and turn to coat evenly.
  3. Melt 1 tablespoon butter in a large skillet over medium heat. Add the chicken and cook and stir until lightly browned, for about 10 minutes. Remove the skillet from heat.
  4. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion and cook and stir until soft and translucent, for about 5 minutes. Stir in the remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, for about 1 minute.
  5. Stir the tomato puree into onion mixture and cook, stirring frequently, for about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer the sauce, stirring frequently, for about 10 minutes and remove from heat.
  6. Blend cashews in a blender until finely ground. Add sauce to the blender and blend until smooth to make a puree.
  7. Pour blended sauce over chicken in the skillet. Simmer until thickened, for 10 to 15 minutes and garnish with cilantro and serve.
Nethmi Rodrigo

Nethmi Rodrigo

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