Butter Chicken

Gazakitchen-Butter Chicken


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 1/4 cup heavy cream
  • Chopped fresh cilantro for garnish


  1. In a large bowl, mix together the Greek yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, paprika, cayenne pepper, salt, and black pepper.
  2. Add the chicken to the bowl and stir until well coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
  3. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
  4. Add the chopped tomatoes to the skillet and cook for another 5-7 minutes, or until they break down and form a thick sauce.
  5. Add the marinated chicken and its marinade to the skillet. Cook, stirring occasionally, until the chicken is cooked through, about 10-12 minutes.
  6. Stir in the heavy cream and cook for another 2-3 minutes, or until the sauce has thickened slightly.
  7. Remove from heat and garnish with chopped cilantro.

Serve hot with steamed rice or naan bread. Enjoy your creamy and flavorful Butter Chicken!

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