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Marinated chicken in a traditional Indian yogurt marinade with lots of spices. Let sit over night and then fry in butter and serve over rice.

Butter Chicken

Dina Driggs
A traditional Indian dish with marinated chicken pieces in yogurt and spices. Then fry in butter and serve over rice.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2/3 Cup Nonfat Greek Yogurt
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Turmeric
  • 1 Tbsp. Garam Marsala
  • 1 Tbsp. Paprika
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 lbs. Chicken Breasts
  • 1/2 Cup Butter

Sauce

  • 15.5 oz. Crushed Tomatoes
  • 2 tsp. Sugar
  • 2 inches Fresh Ginger, Grated
  • 2 Cloves Garlic, Grated
  • 1 Cup Heavy Cream
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Garnish

  • 1 Bunch Cilantro
  • 3 Cups Rice, Prepared

Instructions
 

  • Mix the yogurt and spices in a dish.
  • Cut chicken breast into 1 - 2 inch cubes.
  • Place the chicken in the yogurt and spice mixture and refrigerate overnight or leave on the counter at room temperature for at least 2 hours.
  • Place 2 Tbsp. of butter in a fry pan and melt. Place each piece of chicken in the butter. Cook on both sides until tender and done. Add more butter each time you fry a new batch of chicken. This does not take very long since the chicken pieces are so small.
  • While frying the chicken, cook the rice.

Sauce

  • Once all the chicken is cooked, add the crushed tomatoes, ginger, garlic and salt and pepper to the same pan.
  • Cook and stir frequently for about 5 minutes.
  • Add the heavy cream and mix well.
  • Put a lid on the pan and simmer for 20 minutes.
  • Serve on a bed of rice and garnish with chopped cilantro.
Keyword Butter, chicken, Cumin, Paprika, Rice, Tumeric, Yogurt
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