Creamy Butter Chicken

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  • Marinade
  • 1/2 cup plain yogurt
  • 1 Tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala, see notes
  • 1/2 tsp pure chili powder
  • 1 tsp ground cumin
  • 1 tbsp fresh grated ginger or 1/4 tsp powdered ginger
  • 2 garlic cloves, crushed
  • 3 chicken breasts, cut into small pieces
  • Curry
  • 3 tbsp butter
  • 8 oz can of tomato sauce
  • 1 Tbsp sugar
  • 1 1/4 tsp salt
  • 1 cup whipping cream


  1. Add the marinade ingredients to a bowl. Mix in the chicken, cut into small pieces, until the chicken is completely covered. Cover and refrigerate overnight.
  2. In a large frying pan, heat the butter over high heat until melted. Add in the marinated chicken and cook until the chicken is cooked through (the chicken will no longer be pink.
  3. Add the tomato sauce, sugar and salt. Turn the heat down low and simmer the curry for 20 minutes. Add more salt as needed. Stir in the cream and remove from heat (if the curry gets to runny, add a couple of teaspoons of corn starch).
  4. Serve with rice and naan bread.


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