Easy and Delicious Butter Chicken Recipe

Butter Chicken

Butter Chicken is no doubt a recipe loved by all, whether you are from India or Canada. The problem? It’s really hard to find a perfect Butter Chicken recipe that has the right color, smell, and taste. We at DF are huge foodies (just in case you haven’t noticed) and that means our recipes have to satisfy even the pickiest taste buds. So we found a Butter Chicken recipe that is sure to impress your guests at any dinner party.


– 2 tbsp of butter
– 2 tbsp tandoori curry paste or tikka curry paste
– 1 tsp ground cumin
– 1 tsp paprika
– 1 can of crushed tomatoes (some choose to use diced, drained tomatoes)
– 1 tbsp gingerroot (minced)
– 2 tsp minced hot pepper
– 1 tsp of ground cumin
– 1 tsp paprika
– 1 cup 35% whipping cream (some choose sour cream, about 1/3 cup fat free)
– 1 1/2 lbs of chicken breast, sliced
– 1/2 cup plain yogurt
– 1/4 cup of chopped coriander
– 2 tbsp of freshly squeezed lime juice or lemon juice


– Frozen peas and carrots to add to the sauce
– 1/4 tsp salt


Pre-heat the oven to 375 (190 degrees).  Melt half the butter into a glass baking dish, swirl and set aside.
In a large pot, melt half the butter over medium-high heat. Cook half the tandoori paste, the ginger, hot pepper, cumin, and paprika and stir for about 2 minutes. Add the tomatoes and bring to a boil. Stir whipping cream or sour cream in. Reduce the head to a medium-low temperature and simmer it stirring for 10 minutes or until thick. 
In a separate bowl, combine the chicken, yogurt and the remaining of the tandoori paste (toss). Spread on a single layer into the baking dish. Bake for 10 minutes. Pour tomato sauce over the chicken and bake another 10m or until sauce is bubbling and chicken is no longer pink inside. Finish by sprinkling coriander and lime/lemon juice. 


Let the chicken marinade for a few hours to give it more flavor. Serve with Basmati Rice or Naan to complete the meal.
6 Servings.

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