Indian · easy
Butter Chicken
Creamy, mildly spiced tomato-based chicken curry beloved by kids and adults alike. A true crowd-pleaser with tender chicken pieces in a velvety sauce.
- 50 min
- Total
- 4
- Serves
- $15.50
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Gluten-free
- Halal
Parent noteSkip the chili powder entirely for small kids. The creamy tomato sauce is naturally appealing to children. Serve with plain rice.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chicken Thighs1 1/2 lbs
- Plain Yogurt (Dahi)1/2 cup
- Ghee3 tbsp
- Yellow Onion1 large
- Ginger-Garlic Paste2 tbsp
- Crushed Tomatoes14 oz
- Tomato Paste2 tbsp
- Heavy Cream1/2 cup
- Garam Masala2 tsp
- Turmeric Powder1 tsp
- Fresh Cilantro (optional)1/4 cup
Method
- 01
Cut chicken thighs into bite-sized pieces and marinate in dahi (yogurt), turmeric, garam masala, and salt for at least 15 minutes.
- 02
Heat ghee in a large pan over medium-high heat. Sear marinated chicken pieces until golden on all sides, about 5 minutes. Remove and set aside.
- 03
In the same pan, saute diced onion until soft. Add ginger-garlic paste and cook for 1 minute until fragrant.
- 04
Stir in crushed tomatoes, tomato paste, chili powder, and garam masala. Simmer for 10 minutes until sauce thickens.
- 05
Return chicken to the pan. Stir in heavy cream and a tablespoon of ghee. Simmer for 10 minutes until chicken is cooked through.
- 06
Garnish with fresh cilantro and serve over basmati rice or with warm naan.
- 480
- Calories
- 34g
- Protein
- 18g
- Carbs
- 30g
- Fat
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