Indian Butter Chicken
This Indian butter chicken is packed with flavor and quick to prepare. A great dinner to add to the Indian dish rotation.
We eat our fare share of Indian-inspired cuisine around here.
Not only are the recipes usually fairly quick, but saucy chicken and rice is right up my family’s eating alley.
For the record, I usually make enough modifications and changes to blow the recipes right out of the running for ethnic authenticity, but despite that, the meals still taste fantastic and my toddlers don’t know the difference between true-blue-traditional or mom’s-shortcuts-to-preserve-sanity-and-calories.
This butter chicken is another fabulous addition to our Indian rotation.
Don’t be deceived by the recipe title: the chicken doesn’t simmer in a vat of butter (although the thought happens to be quite enticing). Instead, a few tablespoons of butter are stirred into the sauce at the end of cooking to round out the flavors and give a nice silky dimension to the mixture.
Packed with flavor and quick to prepare, this dish has been well-devoured by adult and child alike each time I’ve made it in the last few months.
P.S. As you’ll notice, that is pure, lovely white rice in those pictures. After a long run of making brown rice for nearly every applicable meal, I had run plumb out and served this meal with white rice. My husband’s traitorous response when he sat down to the table: “Oh, white rice, how I have missed thee!” Here’s to trying to teach old dogs new eating habits.
What To Serve With This:
Baked Brown Rice
Steamed peas or broccoli, or this Curried Cauliflower Popcorn
One Year Ago: Perfect Roasted Asparagus
Two Years Ago: Skillet Creamy Mac and Cheese
Three Years Ago: Unbelievable Carrot Cake
Indian Butter Chicken
- 1 medium yellow onion, peeled and diced
- 1 tablespoon fresh ginger, finely chopped
- 2 cloves garlic, finely minced
- 1 jalapeño, seeded, and finely chopped
- 1 tablespoon olive or canola oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- ½ teaspoon coriander
- 1 (6-ounce) can tomato paste
- 2 cups chicken broth
- ½ cup fat free or regular half-and-half
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- Hot cooked rice for serving
- Chopped fresh cilantro for extra garnish
- In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
- Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half.
- Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.
Recipe Source: inspired by this recipe from Good Life Eats
150 Comments on “Indian Butter Chicken”
Can you freeze this?
I love basically any recipe I’ve tried from your site, but I have a picky 4.5 year old AND a picky 2 year old who can’t say the same. However, they gobble up thirds and fourths of this every time I make it. Any meal that they will happily eat is a huge win in my book!
Hi Cheri, I have young kiddos as well. Did you omit the jalapeno or keep it? Does it make it spicey? Thank you.
Thank you for this recipe! It is one of my favorites! Yummy leftovers too!
Amazing! My 9 year old daughter wants this dish as her birthday meal!
My kids loves it and asked for seconds. I love Indian and try and try to replicate the restaurant’s. For some reason it tasted “sour” to me… acidic maybe? Not sure why.
I keep trying to make Indian at home but can’t quite get it…
Also, my sauce didn’t thicken. I used heavy cream too.♀️
Love this! I didn’t have cardamom so I substituted with 1/2 tsp cinnamon and 1/2 tsp nutmeg and it turned out great!
My VERY picky 16 year old declared her love for this dish tonight- a true miracle. Thanks so much for a winner!
I love this recipe and have made it frequently for my family. The last few times, it seems to curdle a bit. I am not sure what I’m doing wrong?? Help!!
Have you changed any of the brands of ingredients you’ve used from in the past?
The tomato paste may have been a different brand, but I can’t remember for sure. Other than that, exactly the same ingredients.
I made this last night, and it is incredible! Even my little kids loved it! Mel, you seriously are my idol. All praise be to you and your ability to create and share such amazing recipes! I’ve been craving butter chicken and this totally hit the spot. The only changes I made were that I omitted the jalapeño, we like things pretty mild, and I added a little brown sugar. It was wonderful, so much depth of flavor and so easy and quick to make! I’m scarfing down some leftovers as I’m writing this. Thank you!!
Now that I make dinner every single night during the COVID-19 pandemic, I’m finding that I need to branch out more. I made this dish last night and everyone gushed over it and ate until they couldn’t eat another bite. I truly don’t know the words to describe the amazing flavor. I made naan to go with it. Truly a huge it. We did have white rice, and I chopped cilantro to sprinkle on top. I will be making this again. For myself. For lunch. When life is back to normal! Thank you, Mel!
Thanks, Teresa! So happy you loved this one. It’s an oldie but a goodie.
This dish is crazy good! Start to finish in one hour for us, I love how much effort it looked like I put into dinner! I used coconut milk in place of the half and half with great results, which made this a great meal with ingredients we already had in our pantry.
We have tried all of your Indian food recipes, and while you claim they aren’t authentic, they certainly are delicious!
Would love to see your take on a chana masala or a meatless indian dish!
Made this tonight and not only was it delicious it was quick and Easy. Thanks for so many amazing recipes!
I’ve had a lot of authentic butter chicken and this recipe is really darn close! Super easy to make at home, we love it!
Another hit from you, Mel! I followed the recipe except I used almond milk and sour cream instead of half and half. It worked beautifully and this is so yummy!
I have been following your blog since I was 15, I came across the cookies I sent you a few weeks ago and had totally forgotten about them! I made them again this year for a Christmas party. Thanks again for all the yummy recipes.
Thank you so much, Georgia!
This was so easy and delicious. I’ll definitely make it again and freeze it for later.
I’ve made this a couple times subbing non-fat Greek yogurt for the heavy cream and it works pretty well!
It was delicious. My kids LOVED it and asked me to make it again, which I will because it was quite easy. I left out the jalapeno because I didn’t have one.
I forgot to say they also fought over the leftovers!
Can you or have you ever cooked the chicken pieces in advance? I freeze extra cooked chicken and am wondering if it would sink up the flavor as well.
I haven’t tried that, sorry!
I actually used pre-cooked chicken and the flavor was incredible. I can’t speak to whether it’s inferior to the recipe as written, but I would say go for it regardless!
I used to make this a few years back, and I’ve gone plant based since. I used veggie broth instead of chicken broth, coconut milk instead of heavy cream, and I replaced the chicken with a can of chickpeas and a sweet potato that I diced and roasted.
Still absolutely delicious! I loved your recipes before, and they’re so simple that it’s usually quite easy to alter them to my lifestyle now. Thank you for all your work throughout the years.
Thanks, Amanda! I’m glad you’re still able to adapt some of the recipes to work with your lifestyle!
I don’t have an insta-pot, but would like to try this recipe. Could it be made in a crock-pot?
I haven’t tried it, but I bet that would work pretty well!
This recipe is so good! It’s really close to dead on the butter chicken our Indian friends make us. I would like to kick up the heat a bit. How would you recommend I do that.
This was really good! I used chicken thighs instead and simmered for almost an hour, and they were very tender.
We love this!
My family really loves this! It’s quick and easy to make, and soooo tasty. Have made this many times since the recipe came out, and it’s in regular rotation here. Thanks for the recipe!
I made this exactly as per recipe, then added peas and water chestnuts as one person suggested. I thought the result was very bland — edible but not worth making again. Then I poked around the internet for other recipes for butter chicken, and saw that many used yogurt and lemon juice. So I sprinkled lemon juice on my next serving, and it was much better.
However, I think next time I’ll try one of those other recipes.
Note: I admit that I’m more interested in flavorful than authentic.
I can point you to an authentic butter chicken recipe, but it takes about 3 days to make because of marination time. Thus recipe appears a nice quick similar curry to butter chicken, but true butter chicken starts with tandoori chicken.
Another great dish!!! Super easy, and I’ve collected so many spices I actually had them all. I didn’t have tomato paste, but did have tomato sauce. It worked, but I think I’ll make sure I have some tomato paste on hand for next time.
I made this tonight, and it was easy, quick and delicious! I used some canned jalapenos and dried cilantro because I didn’t have fresh. I served it with Jasmine rice and canned peas plus some naan I had stashed in the freezer a long time ago. So happy I was able to make this with things I had in the house! My husband and I scarfed it down, but the ultra picky little girls didn’t love it — which is why I always keep bread and peanut butter on hand.
The chili powder…what kind does it call for? Most Americans would think of the dark brown-red powder one puts in Tex-Mex chili with beans. Or maybe it’s a Cayenne powder??
Yes, it’s the dark red chili powder – same as what I use in chili.
I know you asked this ages ago, but I was just scrolling through the comments and thought I’d chime in here! I am married to an Indian (from India. Not born and raised here) and I lived there for 5 years myself, so I’ve learned a thing or two! Indian chilli powder is hugely different to what we buy in stores here unless you are buying it in the ethnic section. Their chillie powder is 100% pure chillies. Whereas ours (Mexican chili powder) has a huge list of ingredients as it is a blend of all sorts. So for an authentic taste, buy your powder in the ethnic section or an Asian store.
And a little tidbit: to get really authentic butter chicken there are two special ingredients that the authentic restaurants add that set the recipe apart. Add at the end before serving when adding the cream. That is fenugreek leaves (bought dried at ethnic stores) and honey. It is amazing and puts the recipe over the top! Add to your preferred taste. I’d probably do 1-2 tbsp of the leaves and honey, until it tastes right! Not sure how much. Maybe 1/4 cup?
My pregnant self was craving something warm and spicy and I found a container of this deliciousness in our freezer. Score! 🙂 It tastes even better than when I first made it. The sauce is so amazing, I’m sitting here eating it with a spoon. The only thing missing is some naan.
First time making a curry from scratch for as long as I can remember. Over the years I’ve just bought store bought curry from a jar, now’this is quick and simple but the flavour was always below par, especially when I had tasted homemade authenticitic curry dishes from pakistanti friends. Always thinking I needed a mile long list of ingredients to create a curry from scratch myself I always put off making one.
I’ve made quite a few recipes from your site now and saw this and thought that looks like something I could handle. So glad I did now, it was lovely, you also introduced me to a couple of new ingredients, fresh ginger, garam masala and cardamom.
Going to try a new shortbread recipe now which had fresh ginger and cardamom, wouldn’t have tried it before making your recipe thankyou : )
*authentic and *pakistani, sorry for the typos.
I could eat this every day. Every. Day.
Hi Mel, we love this image and would like to feature it in an article on our site. Please get in touch for more details – [email protected]. Thanks, Sandy
I’m scaling this recipe down for two for my blog (because I love it SO much!), and I was wondering–you really add the raw chicken to the purée? You don’t sear it first? I trust you, though. This probably makes the chicken super tender. xo
Hey Christina, you definitely could brown the chicken pieces but yes, I really do add the raw chicken to the sauce mixture. Cooking in the sauce like that from start to finish adds great flavor to the chicken and if it isn’t overcooked, it really is super tender. 🙂
Yuuuum!!!! SO good!! In my house, this recipe definitely did NOT serve 6 people LOL. I loved this even more than the Tikka. I didn’t have a jalapeno, but honestly, my dish still turned out pretty spicy. I also added 2 tsp of sugar to my sauce, because I like just a touch of sweetness in my Indian food. I’m sure that is 100% against the rules, but I still love it. My 2-year-old ate it, but not the 5-year-old. Probably due to the spiciness. And I just realized that I FORGOT to make naan with this. That would have taken the dish to an even higher level, because your naan recipe is phenomenal. Next time…
It was a success as usual! Love the flavour and so easy to make! Couldn’t find jalapeños anywhere (what the heck!!!!) so I just skipped it!
I love this recipe! I’ve tried quite a few different indian recipes and this is one of my favorites.
Hi! Is spicy at all? Will it still be flavorful if I leave out the jalapeño?
I don’t think it’s spicy but you could leave out the jalapeño if you like.
Mel–standing slow clap on this recipe. Seriously, delicious. Easy. Fast. Loved every bite!
Just made this recipe, IT WAS DELICIOUS, my BF and I devoured the whole thing. Used 1 lb of chicken thighs instead of chicken breast and it worked out fine, also didn’t have a blender so just hand mixed it very well and it turned out great. First attempt making butter chicken at home, this recipe was great!
Ahhhh!!! This was amazing! My husband was licking his plate and the pan!
I make this dish alot, my family gobbles it up. I serve it over jasmine rice. I also use lite coconut milk rather than the heavy cream. I add water chestnuts, bamboo shoots, and frozen peas and carrots to it for more texture. It is definetly a keeper!
I came across this recipe last month. It is simply amazing!! I could drink the sauce straight, it’s so good. Not that I have…. <..>
I just need to find a naan recipe to go with this and I will be set! Thank you SO MUCH for this recipe. We love love LOVE it!
Didn’t have the 1/2 & 1/2 so I substituted Greek Yogurt, Very Good, will be fixing this again. Oh and it’s really fast too, another plus
I tried this last night and it was fabulous! Actually substituted nutmeg & cinnamon for cardamom and it worked really well.
ANOTHER fantastic recipe, Mel. My family loved this one. Voted a ‘keep’ recipe after one bite! Thanks again.
We LOVED this, Mel! I just made it for the first time. I just keep finding gems on your site! 🙂 My husband likes Indian food and said this tasted just right!! The only real change I made was to use some plain yogurt in place of part of the half & half. Next time I might just use the yogurt.
I got tired of searching through my hoarded Pinterest recipes to find your’s all the time so…you now have your own board! Nice little file of all my faves you’ve sent me. Thanks for dinner :9
This was amazing! I have made several variations of this dish that were way more complicated and this was just as good if not better! My super picky kids even ate it which is SO rare! Thank you!
Just stopping by to tell you I love this recipe. Such a perfect family meal. This one is in the regular rotation and we really do love it every time. I don’t know why I’m always pleasantly surprised about how much we enjoy it each time I make it.
I made this recently and it was delicious. I recently discovered your website and I look forward to trying more of your recipes.
WRT the questions about substitutes for the cream. I mistakenly omitted the half-and-half all together (too many helpers in the kitchen, and I lost track of what I was doing), and it was delicious. Though, I did make one other substitution. I had no tomato paste on hand, so I used a can of tomato sauce, and added only a 1/2 cup or so of broth as well as some concentrated broth for flavor. I LOVE cream, but I really didn’t miss it. This was a hit with my preschoolers, as well as me & my husband.
We live in the Middle East and they are pretty good here at making amazing curry. We have one restaurant which makes the most amazing Butter Chicken but its Ramadan here so eating out is a bit difficult at the moment and as its 50 degrees centigrade I dont want to slave over the cooker for hours. Made this for dinner last night and my husband and sons (16 and 8) scraped the bowl – praise indeed. Fantastic – thank you so much for sharing x
We loved this and have made it a number of times now! Naan is an excellent addition. Not too spicy for the kiddos but plenty of flavour. Thanks!
I loved this recipe. I always like Indian food, but many of the recipes take a long time, and this was a very reasonable amount of work and was delicious. I started visiting your blog because I saw your sweet and sour chicken recipe on Pinterest, made it, and loved it. Now I visit your blog all the time when I am looking for new cooking ideas. I am newly married and looking to expand my recipe repertoire. Your blog has been awesome for this, so thanks!
FYI- blending the cilantro into the sauce with everything else kicks this up to an entirely new level of delicious. And if you’re feeling real sassy – a tablespoon of brown sugar takes it even further.
This is a bi-weekly meal at my house and my boyfriend gives me a big grin every time I tell him it’s on the menu. Thank you, Mel!
Made this for dinner tonight and we really liked it! Super easy and sooooo delicious!
Khara, I used plain Almond Milk and it turned out fine. In fact I use almond milk as a substitute for almost all dairy milk and cream in my recipes and sauces. I just add some fresh lemon juice to it to make it taste more like dairy.
I know this is a late reply, but I wanted to thank you for the idea. I’m SCD now which means I can’t have regular milk and I’ve never thought of adding lemon to almond milk. I will try this next time! Thanks.
This looks awesome. I’m wondering if you could recommend a non-dairy replacement for the half-and-half. Would coconut or almond milk work? TIA!
khara – you’ll have to experiment since I haven’t replaced anything for the half and half. If you’ve used coconut or almond milk in similar recipes in the past, it’s worth a try here. Good luck!
Hi Mel, I just wanted to let you know I’ve made this a few times without the dairy and it was great. It really doesn’t need it for thickening since there is tomato paste. I’m not sure how it affects the taste, but everyone in my family liked it. Thanks for the recipe!
coconut milk is great in this! This has become a family favorite, thank you!
Alicia Q. What is the pizza place called? I live in Seattle and I would LOVE to try the butter chicken pizza, sounds delish!!!!
I just made this for dinner tonight. I could not believe my four kids ate it, they are so picky. I am so happy! My husband and I have recently been going to Thai restaurants and have yet to go to an Indian one. Although this didn’t contain any curry, this dish reminds me a bit of, Massaman Curry. I wonder if this would have more of a Thai flavor if you substituted coconut milk for the half-n-half. We also sprinkle quite a bit of cilantro on and I liked squeezing fresh lime over mine. Great meal, thank you!
There is a pizza place in town that serves Indian inspired pizza, the butter chicken pizza is sooooo good. Come to Seattle, I’ll take you.
Do you think this could be made in a crockpot? We have a 5 month old, so anything that could be made super easily is much appreciated!
MC – you’ll have to experiment and see since I’ve never tried it. Good luck!
This was very, very good! My husband loved it too. The cilantro was a key ingredient for the finishing taste because it added a nice coolness to this spicy dish, but it wasn’t overly hot. I was a little concerned with the whole jalapeno, but it was just right with the cilantro and a dollop of sour cream. It might be a little hot for young palates, but for the adults it was perfect. I didn’t have any naan so I served it with Texas toast and that was good with it…not authentic, but good! Will definitely make again!
PS: I found the garam masala in the ethnic aisle at Woodmans near the Asian foods. I bought it because I wanted to add some Indian dishes to my recipe file, and I made this dish especially to use it.
Absolutely delicious! I am Pakistani and this tastes just like the original version!!
Making this again tonight!! Serving with your baked brown rice and naan (from grocery store). This is one of our favorites… Among many:)
Looks great, trying it tonight. If you’re motivated to buy a prepared Garam Masala, try the one from Savory Spice Shop – they grind and blend in small batches and freshness is essential to a great curry. http://www.savoryspiceshop.com
I love your food blog! I recently discovered it via Pinterest, and have not looked back! Thank you for these wonderul recipies, and for the amazing meal plans!
yum yum yum yum yum!!! I absolutely loved this! I’ve never cooked any type of Indian food before, and I was (literally) licking my plate clean:) I didn’t have cardamom, so I substituted 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg for the 1 tsp cardamom called for. SO. . . I guess I don’t know what it’s really supposed to taste like, but with that substitution and everything else as called for it was SO dang good!! Thanks so much for such yummyh recipes!
Brenda – it is the ground version of both those spices.
When you say coriander and cardamom, is it the seeds or ground? Thanks!
This is really good! I didn’t pack my spices into the measuring spoons, and I wish I had. It needed just a tiny bit more flavor. Otherwise, we loved it!
Fyi…I live in Utah, and I have found that every super target store carries garam masala.
Our church had a missions conference/international meal on Sunday. This is the first Indian dish I’ve made and it was wonderful!! I loved every bite and since I doubled the recipe I still have enough left over for supper tomorrow night. Can’t wait!!
Tammy – I’ve never frozen this meal so I don’t know how it would fare. Sometimes half and half and other cream type liquids can have a funny texture after freezing and defrosting. It’s probably worth a try or else you could just halve the recipe for you and then make it again for your husband when he returns. Good luck!
My husband is out of town so it’s just me at home for the week. Since I’m not sure I can eat the whole 6 servings myself before it goes bad and I’d love for my husband to be able to try it when he gets home too, does anyone know if this would freeze well?
I live in Utah and I got the garam masala at either Maceys or Walmart. They do have it.
This is such a good place. I get covered all the important information which i needed. Great place for dinner and lunch . Garam Masala where All the dishes served very beautifully. The location is quite romantic and fresh. you must try.
My best friend and I spend too much money on Indian food. This’ll be great for a night in!
Just made this tonight (spending an evening in, cooking Indian food with my husband is one of my favorite ways to spend a weekend night!). I’ve only just taken bites from the pan, we’re about to serve it up now.
So far I’m really happy with the amount of kick and the rich flavor. Also – we do have an easy time finding garam masala here in the Seattle area – lots of Indian food stores, I actually put this recipe on our menu because you used garam masala. We’ve got a good-sized bag and I’m always looking for ways to use it. I have to say, that I like that the garam masala flavor doesn’t overpower the dish, as it tends to do.
I also wanted to share our favorite rice that we like to make with any Indian food: http://www.thesaladgirl.com/2011/02/06/indian-brown-rice-recipe-whole-foods-inspired-recipe/
Oooh, I wanted to just add that I served this over brown basmati rice (they sell it at Trader Joe’s now!!) cooked in chicken broth instead of water. Butter chicken and brown basmati rice are a match made in heaven.
I LOVED this. I knew I was going to just reading the ingredient list. My husband, however, is instantly suspicious of anything with an Indian flavor profile. After he wiped up every last bit of sauce with his naan, he proclaimed “this is the best Indian dish I’ve ever eaten, bar none”. So, it must be good 🙂 For those who are having a hard time finding garam masala, go to penzeys.com – they have the best spices and they’re prices are very reasonable. Thanks Mel!
Two thumbs WAY up Mel! Made this tonight and I loved it! Even my kids kids their bowls
I made this last night and it was a success! My husband can be very picky about anything out of the ordinary, and he tends to be suspicious of meals with lots of spices. When he asked what I was making last night, I just said “butter chicken…it’s chicken in a sauce over rice” and didn’t mention the Indian part. Then when I put the spices in the pan, he came into the kitchen from the other room and said things were starting to smell a little weird. But he ended up eating the whole bowl and said it was very tasty, lol. He sounds like a bit of a child, doesn’t he? Ah well, at least he’s willing to try things. 🙂
I’m also in Utah, and I bought my garam masala at Target since I’ve never been able to find it at Smith’s where I normally shop. It came in a cute glass jar which I liked, but it was pretty big and cost something like $6. I’m sure buying from the bulk section at Whole Foods would be cheaper if it’s not too far out of your way. Also, I left the jalapeno out and there was still plenty of kick with my Target spices.
Made this a couple weeks ago and loved it! The chicken was not dry at all and the sauce has amazing flavors! We grilled our naan to go with it and it was perfect! Thanks for an awesome recipe.
Misti- I’ve found garam masala in Utah at Whole Foods. They have a bulk spice section. Check in there- it’s a lot cheaper than buying a whole jar of it!
Yum Mel! I just whipped this up and we LOVED it!
Has anyone had any luck finding Garam Masala in Utah? I’ve tried Wal-Mart and Smith’s and the people just look at me like I’m crazy. I want to try this and a couple of the other Indian recipes, but don’t know where to look for it. Thanks!
You can order it online from Penzey’s. Love them!!
Just finished eating this with hubby! It was so hard to pull away and comment, but I had to let you know it was a hit! So delicious! I have been craving Indian for the longest time, and this definitely hit the spot. I also fell in love with how easy it was to make! This is definitely a keeper. Thank you!! 🙂
This Butter Chicken is delicious! I love Indian food, but I live in a small town where a Navajo taco is as close as I can get to Indian cuisine. Thanks to your yummy recipes, I can make it at home, where everyone gobbles up every bite. Thanks so much for all your hard work.
Another fantastic recipe! Paired it with your Naan recipe which has become a favorite and there was hardly a drop left.
As I told you before I manage a small school kitchen. We try and do something ethnic a couple times a month. I made this for about 80 children plus staff. I had to substitute a couple things and had to make my own version of the garam masala using what I had on hand. We served the butter chicken over rice and with green beans and spiced apples. (Have to meet the FDA requirements for food components, lol) The children and staff loved it. It was a very easy recipe to adapt for a large group. I think we are going to do the naan recipe as a nutritional activity with the kids. I’ll let you know how that turns out.
We’ve used coconut milk in the place of heavy cream to cut down the fat and you wouldn’t even know the difference (haven’t tried this recipe yet, but with others)! 🙂 Looks like a tasty recipe! I’m excited to try it!
Oh, this was so good! I may or may not have licked the pan clean while putting dishes away with some naan bread…I’ll never tell! I didn’t realize until I was to the step that I didn’t have cardamom, so I didn’t add it, but I’m planning on buying some ASAP and making this again. My husband and I LOVE Indian, I informed him we needed to go to India just so we can eat their food. And to TaLaisa, I just moved from Utah and I found garam masala at our tiny grocery store, and at WalMart, so I would just keep looking!
Delicious!!! I brought this and your Naan to my bookclub last night (we read A Little Princess) and it was a raving sucess! Everyone loved it. Hot naan, fresh out of the oven and the Butter Chicken. . . .yumm-o!~ People that didn’t know they liked Indian food found out they did. (ps. no garam masala in Eastern Montana, so I made my own from a recipe on the net)
Yum! We enjoyed this.
If I don’t have any garam masala on hand and I’m too lazy to go to the store, can I just substitute curry powder? (Okay, I’m not too lazy — I’m just not un-lazy enough to go before I don’t have to drag three little helpers with me…)
That looks amazing! I love Indian food too so this will be something I fix really, really soon…like after my kitchen floor is installed.
Your husband is a kook! lol–I actually think white rice is very tasteless and prefer the nice flavor of brown to it. Bonus that it’s healthier! This butter chicken sounds soooo enticing. It’s right up our alley–we love Indian in our house too!
Yum! I love Indian food. But have only just begun trying to cook it myself. My sweet husband grew up eating authentic, amazing Indian food. (That’s Fiji for you) I’ve been avoiding the whole, ‘mother-cooked-this-dish-better-than-you-nice-try’ dinner conversation for a long time. This looks like a yummy one to try.
I’ll speak from my experience with garam masala because we’ve got several Indian friends who make their own, or have bought it. Here in Utah it is impossible to find at the regular grocery store. Even those touted as gourmet. I’ve found it at the Indian shop, but found out that many Indian masala blends contain pepper already, add to it a fresh jalepeno and you’ve got yourself a hot dish. So find out which kind you’re getting before adding additional heat. A good friend of mine gave me a ziploc of her masala from Fiji, they don’t add pepper. She makes her own based on recipes similar to those floating the net. Don’t forget to toast the seeds before you grind.
We just got back from Fiji and one of my favorite stops was at the open market. There was a man selling freshly ground spices by the kilo.He had 18 different garam masalas. It was so fun to smell them all and ask him what they were for. I also packed home a couple kilos of 4 different masalas and I’m loving using them.
I know this comment was a few years ago, but I’ve seen garam masala in most grocery stores in Utah these days!
I actually got this recipe from sisterscafe blog and tried it last Sunday. Very yummy and not too hot. We added a little bit of lime juice with the cilantro, which I think both are a must. I have really enjoyed all of your recipes!
My husband is thrilled that I am going to go out of my comfort zone to try this dish. I am wondering what I will serve with it. Is that naan bread I see in the background of the picture? Also, can I serve just a regular green veggie with this, or do I need to serve some kind of ethnic vegetable/preparation?
Stacie – I’ve served this with anything from steamed broccoli or peas – so no authentic Indian veggies here! And yes, that is naan bread – to be posted tomorrow!
This looks really good! I recently tried Indian food for the first time and was so intrigued by all the fragrant spices that they use… It was such a refreshing change from the usual types of food that we eat!
My family loves Butter Chicken. Your recipe is a little different than mine, I can’t wait to give this one a try.
My daughter introduced me to Indian food several years ago. My favorite is Tikka Masala. I have an idea that this will top the list! Thank you for such great recipes and a place I visit often!
I just made this for my family tonight and it smells delicious! I tried a tiny bite (training for a figure competition), but everyone LOVED it! I didn’t have some of the ingredients on hand (coriander and cardamom), but used diced chiles and curry seasoning in place and it tasted fantastic! Thanks, Mel!
Bless you! I can’t wait to try it 🙂
Just so you know, I love your blog and have nominated you for a stylish blogger award! You can check it out here: http://brittsapron.blogspot.com/2011/03/stylish-blogger.html
Amazing flavor in this dish. Great job!
Where did you get your garam masala? I made this recently, not your recipe, and the spices weren’t strong enough and it didn’t taste very Indian to me. My husband said “Good try. It’s edible.” Not what a wife wants to hear. Anyway, I was thinking it was the spices that I went wrong with… I want to try yours and impress him!
P.S. Love your blog. I’ve tried quite a few recipes and they have all been amazing! Nice photography as well!
Hi Alex – I usually buy the McCormick Gourmet Blend of garam masala. I’ve always been happy with it. There are several homemade garam masala recipes floating around the internet that may be worth a try. This particular recipe (the Butter Chicken) is definitely packed with flavor. I have high hopes that if you try it your husband will think it is better than just edible!
Oh boy does that look delicious Mel! I just recently ventured into Indian cooking and would love to continue to learn with this recipe. My husband would absolutely love this dish. Thanks for sharing!
I bet you were expecting this question from someone….Where can I get garam masala? Does it have to be at a specialty foods store. I never go to those, and wondered if I was going to have to. 🙂 This looks so delish BTW!! I can’t wait to try it. I love Indian food.
Hi Leslie – I’ve always been able to find garam masala in my average grocery store (I’ve seen it at Walmart, too). I usually buy the McCormick brand of garam masala because it has always worked out well for me in recipes. I hope that helps!
google a recipe for it.. you don’t have to buy it ready made 😀
Butter Chicken is so fantastically delicious…. and a quick, lower fat/calorie homemade version is awesome. I love Indian/Pakistani food (not so much for the spicey southern variety :)) and have had a craving for it all this week. Though, I’ll probably do takeout on laziness, I did find a quick recipe for homemade paneer that your butter chicken should pair beautifully with 🙂 so I can definiely see myself putting an entire feast together in the near future.
Oh My! Your Indian dishes sound amazing! I just started loving Indian food, and I would love to be able to make my own at home… I can’t wait to try this AND your chicken tikka masala recipe 🙂
We love Indian food at our house, and this looks like it would be a great addition to our meal list. Thanks!
I love white rice, I only use parboiled rice and if brown rice came that way I would totally use it. I want to try this recipe but I would have to buy lots of spices. Where do you get garam masala?
Hi Teresa – I have found garam masala at my very average grocery store and have even seen in at Walmart. Hope that helps!
Hey Mel! I just found your blog and LOVE it! I have already tried a couple recipes and they were delish!!!
You used jalapeno pepper, would the effect be just as great is I used habenero? As we use the hottest of hot when cooking, or would the habenero be too hot?
Nym – to be honest, habanero peppers are way too hot for my taste but if you like things hot, I’d say go for it!
I just tried this dish – a recipe from a friend – the other night. Everyone loved it. My recipe called for 1/2 cup of plain yogurt in place of the milk or cream… and it didn’t get stirred in until the very end. Also I didn’t use a blender for anything, so I guess ours came out “chunkier”. But I would like to try a combo of yours and mine and see what happens! Thanks Mel.
This looks wonderful! I made chicken vindaloo last night – you have it right – saucy chicken over rice = perfect for my house!! I want to try this one – must get garam masala!
I have always wanted to try butter chicken, but never have. If you say it’s great, then I’m in! I can’t wait to try it! Oh- and I agree with your husband about the rice. I serve mostly baked brown rice at home, but boy do I love to indulge once in a while with white rice! Ditto with pasta! 🙂
I’m with your hubby – I know brown rice is better for us, but I prefer white.