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Indian Butter Chicken


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  • 1 cup butter, divided
  • 1 onion minced
  • 1 T. minced garlic
  • 1 , 15oz can tomato sauce
  • 3 cups heavy cream
  • 2 t. salt
  • 1 t. garam masala
  • 1 1/2 lbs skinless, boneless chicken breast cut into bite size pieces
  • 2 T. vegetable oil
  • 2 T. tandoori masala


Preparation time 15mins
Cooking time 60mins


Step 1

Preheat oven to 375F

Melt a few T. of butter in a skillet over medium heat. Stir in onion and garlic, cook slowly until onion caramelizes to a dark brown, about 15 mins.

Meanwhile melt remaining butter in a saucepan over med/high heat along with tomato sauce, heavy cream, salt, and garam masala. Bring to a simmer and then redue heat to med-low, cover and simmer for 30 mins. stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

Bake chicken in preheated oven until no longer pink in the center, about 12 mins. Once done, add the chicken to the sauce and simmer for 5 mins. before serving.


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