Butter Chicken


  • 1 tablespoon olive oil
  • 1/3 cup onion, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • Cooked basmati rice


  1. In a large pot with a tight-fitting lid, heat olive oil over medium heat.
  2. Add in onions, garlic and ginger and sauté until onions are soft and garlic and ginger are fragrant, about 2-3 minutes.
  3. Add in broth, cinnamon, salt, cumin, garam masala and turmeric and stir until well combined.
  4. Stir in the butter and tomato paste, and bring to a simmer over medium heat.
  5. Add in chicken and stir until coated.
  6. Cover and cook for 20 minutes until chicken is cooked through.
  7. Stir in lemon juice and heavy cream.
  8. Return to a simmer and cook until heated through, about 5 minutes.
  9. Serve butter chicken over basmati rice and top with fresh cilantro, if desired.

The original recipe for this easy Indian-inspired dish can be found here.

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