Butter Chicken Recipe


  • 1 ½ lb boneless skinless chicken thighs, cut into small pieces
  • ½ cup nonfat Greek yogurt
  • ¼ cup half & half
  • ¼ cup tomato sauce
  • 1 ½ tbsp. melted butter
  • 2 larges cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 2 tbsp garam masala
  • 1 tsp salt


  • 3 tbsp butter
  • 2 large cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tomato, finely diced
  • 1 jalapeeeno, finely diced
  • ½ cup tomato sauce
  • ½ cup half & half
  • Salt & pepper, to taste
Butter Chicken Recipe


  1. To marinate, place the chicken in a bowl. Mix together the remaining marinade ingredients. Pour over the chicken and stir. Place in the refrigerator to marinate for at least 1 hour.
  2. Once marinated, spread the chicken in a single layer on a baking sheet. Bake at 400 degrees F for 20 minutes or until done.
  3. Meanwhile, begin the sauce.
  4. Melt the butter in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute or until fragrant. Stir in the tomatoes and jalapeƱos and cook until very soft, about 10 minutes. Stir in the tomato sauce.
  5. Once the chicken is done, add the chicken to the sauce. Cover and simmer for 10 minutes.
  6. Stir in the half and half. Heat through and adjust seasonings as desired. Serve with rice, naan, or chapati.

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