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Butter Chicken
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
  • 3 tbs olive oil, coconut oil, or ghee, divided
  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup butter or ghee
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 2 tsp ground coriander
  • 1 tbs fresh ginger, minced
  • 1/4 tsp chili powder
  • 1 cinnamon stick
  • 6 cardamom pods, cracked with the flat side of a knife
  • 15 oz. can tomato sauce
  • 1 1/2 tbs sugar, honey, maple syrup, or coconut sugar
  • 1/3 cup full fat plain yogurt
  • 3/4 cup heavy cream
  • 1 tbs lemon juice
  • kosher salt, to taste
  • fresh cilantro, chopped
  • basmati rice, for serving
  • naan, for serving
  1. Heat a large skillet over medium heat with 1 tbs of oil/butter//ghee. Add half the chicken and cook until browned all over, but not necessarily cooked the whole way through. Remove and set aside. Add another tbs of oil/ghee and the rest of the chicken. Brown the rest of the chicken, remove it, and set it aside.

  2. Turn the heat down to medium-low. Add the remaining oil/butter/ghee to the skillet and melt. Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and cook for 1 minute. Add the chicken back into the skillet and stir it around to coat it in spices.

  3. Add the tomato sauce and sweetener. and simmer for 15 minutes. Stir occasionally.

  4. Add the yogurt, heavy cream, and lemon juice. Simmer for 5 more minutes, or until the sauce is thickened and the chicken is cooked through entirely. Add salt to taste and garnish with chopped cilantro.

  5. Serve with warm basmati rice and naan.