Recipe for Butter Chicken


  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tbsp minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tbsp vegetable oil
  • 2 tbsp tandoori masala

Cooking Directions

Preheat oven to 375 degrees F (190 degrees C).

Melt a few tbsp of butter in a skillet over medium heat.

Stir in onion and garlic, and cook slowly until the onion turns brown.

Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.

Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 min., stirring occasionally. Then stir in brown 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 for approx. 12 min.

Once done, add the chicken to the sauce and simmer for 5 min. before serving.

Serve with hot naan or pita bread!

Butter Chicken Photos

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