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Butter Chicken!

  • Author: Meagan


For real!  And we need to all give thanks to Kyla for adapting the recipe from ‘Daksha’s Gourmet Spices Cookbook Two’, by Daksha Narsing…and then making it about 100 times until she thought it was perfect…and then sharing.  Below is just what I did, and as a note to myself, I used Spiceland’s ‘Special Blend’ garam masala.  Enjoy!



Butter Chicken!

Chicken – to marinate overnight

2 to 3 lbs. chicken thighs or pieces (usually 1215 thighs)

1 head of garlic, finely minced

2 to 3 inch piece of fresh ginger, peeled

1 or 2 jalapenos, seeds removed (I used 1)

1 T. EACH salt AND garam masala

2 T. olive oil

1 t. EACH cumin, coriander, chilli powder AND turmeric

Sauce – when you’re ready to cook

1/2 c. butter

1 large onion, finely chopped

1 c. cream (or half and half)

1 c. thick Greek honey yogurt (I used fat-free)

1 can (213 mL) tomato sauce

1 can (156 mL/5.5 oz) tomato paste

1/2 c. water (rinse out both tomato cans)

fresh cilantro, chopped – for garnish if desired


Put the garlic, ginger and jalapeno through the food processor until minced, and then add in the rest of the spices and olive oil, pulsing and scraping down the sides as needed until it’s paste-like.  Either in a large glass bowl or Ziploc bag, combine all of the chicken and spice paste and mix well – I actually covered my hand with a plastic bag and massaged it all together – then cover the bowl or seal the bag and refrigerate overnight.

When you’re ready to start cooking, melt the butter in a large pot or skillet over medium heat, add in the onion and cook and stir for a few minutes until it’s softened, then add in all of the chicken, making sure not to miss any of the spice mixture.  Cover and continue to cook – stirring occasionally – until the chicken is cooked through, about 30 minutes.

Stir in the cream and bring it back to a simmer, then stir in the yogurt, tomato sauce, tomato paste and water and then bring it all back to a light boil and allow it to simmer for at least another 30 minutes – I left mine for about an hour, stirring occasionally.  Basically cook it until it’s as thick as you’d like it.  At this point it’s ready to serve – over basmati of course – but Kyla has made it the day before and swears that it’s tastier the next day (she’s also frozen it before).  I made mine early afternoon, let it sit for a few hours and then reheat it for dinner…and it was exceptional…Brock and I were both crazy excited.  Next time I’m going to have to plan to make Palak Paneer as well and really have an Indian feast day!

  • Category: Chicken, Indian, Curry


From Meagan's Kitchen

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