Butter chicken

Butter chicken
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Butter chicken has always seemed incredibly complicated to make, and consulting classic butter chicken recipes now and then didn’t do much to convince me otherwise. So, I challenged myself to create a butter chicken recipe that would be even easier to make than spaghetti sauce!

This recipe is also the beginning of a first set of clips that, I hope, will simplify your cooking!

  • ServesServes 4-6
  • Prep time20 min
  • Cook time2 hours
  • Timeout-
  • FreezingFreezes well

Capsule vidéo


  • 2 lb boneless chicken breasts, diced
  • 5 tablespoons butter
  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/4 cup plain Greek yogurt
  • Fresh cilantro, for serving (optional)
For the spices
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 2 teaspoons curry paste
  • Seeds of 1 cardamom pod, ground
  • 1 tablespoon fresh ginger, grated
  • Generous pinch of salt
The wet ingredients
  • 5.5 oz (1 can) tomato paste
  • 1 cup coconut milk
  • 1 cup 35% cream
  • 1 tablespoon honey


  1. In a bowl, combine all the spices and set aside. In another bowl, combine all the wet ingredients and set aside. 
  2. In a pan, heat 1 tablespoon of butter and soften the onion for 10 minutes. Add the salt, garlic, and spices and cook for 2–3 more minutes. 
  3. In a food processor, process the onion and Greek yogurt until smooth. Season. 
  4. In a pan, melt the rest of the butter. Add the onion mixture and the liquid ingredients. Mix well and bring to a boil. Reduce heat, add the chicken, and simmer for 1.5–2 hours. Adjust the seasoning if necessary. 
  5. Serve over basmati rice. I like to garnish the dish with fresh cilantro.  

Tips & tricks

Watch me cook this recipe:

Click here to see the clip (in French only)

Recipe published on August 19, 2018