Go-To Butter Chicken

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Serves:

Prep Time:

10 minutes
+plus chilling

Cook Time:

30 minutes

Category:

Chicken | Mains

Introduction

About this Recipe

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Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

Any recipe made in our house every 2 to 3 weeks earns “go-to” status—so much so that I have occasionally had this dish as my first thought upon waking, knowing with full certainty that I’ll still crave it for dinner. This recipe makes a very saucy curry, so you can stretch the leftovers the next day by adding shrimp, diced tofu or vegetables as you wish.

NOTES: Butter chicken can be stored in an airtight container for up to 2 days or frozen for up to 3 months. Reheat on the stove, loosely covered, over medium heat until simmering.

My friend and fellow cookbook author Preena Chauhan has opened my eyes to the beautifully aromatic world of Indian spices, and I respect and appreciate the nuances of blends designed for distinct curries. I’ve left the spices relatively generic in this butter chicken because I want you to try this recipe even if you only have access to grocery store curry powder (but know that Preena and her brother run a fantastic spice company, Arvinda’s, that ships everywhere).

Ingredients

2.2 lb (1 kg) boneless, skinless chicken breasts or thighs, diced
½ cup (125 mL) full-fat plain yogurt (Greek or regular is ok)
2 Tbsp (36 g) tandoori paste or powder, or garam masala
2 Tbsp (8 g) curry powder
2 tsp ground turmeric
1 tsp coarse salt, plus extra to taste
1 large onion, roughly chopped

2 cloves garlic, sliced
1-inch (2.5 cm) piece fresh ginger, peeled and sliced
2 Tbsp (30 g) butter or ghee
2 cups (500 mL) seasoned tomato sauce
½ cup (125 mL) whipping cream
Cooked basmati rice, for serving
Lime wedges and fresh cilantro leaves, for garnish

Step by Step Instructions

Step 1

In a large bowl, toss the chicken with the yogurt, tandoori (or garam masala), curry powder, turmeric and salt. Cover and chill for an hour.

Step 2

In a mini chopper or food processor, purée the onions, garlic and ginger. Set aside.

Step 3

Heat a large skillet over medium-high heat and melt the butter (or ghee). Add the onion purée and stir, cooking for about 2 minutes, until the onion softens but there is no browning. Add the chicken (and all the yogurt) and cook this for a minute or two to cook out the spices. Add the tomato sauce and stir well. When the sauce begins to bubble, reduce the heat to medium-low, loosely cover the pan and cook for about 20 minutes, stirring occasionally, until the chicken is cooked through.

Step 4

Add the cream and cook for another 5 minutes, uncovered, until the sauce has thickened. Season to taste with salt, and serve over rice with lime wedges and cilantro.