Butter Chicken


It took me moving to Seattle to experience real Indian food. I had previously only been exposed to the restaurant chain frozen-then-reheated junk, but the authentic family-owned Indian restaurants are abundant in these woods. I love it! After experiencing the absolute joy that is Butter Chicken for the first time three years ago, it became a frequent craving. I finally decided to make it myself today, and it was amazing! I was surprised at how easy it was too. Definitely a new favorite to add to the dinner rotation.

Ingredients for the chicken

  • 2 pounds of chicken, cut into little bite-sized pieces
  • 2 teaspoons of minced garlic
  • 2 tablespoons of lemon juice
  • 1 tablespoon of garam masala
  • 1 1/2 teaspoons of salt

Ingredients for the sauce

  • 1/4 cup coconut oil
  • 1 1/2 tablespoons of minced garlic
  • 2 tablespoons of garam masala
  • 1 can of diced tomatoes
  • 3/4 cup of coconut cream
  • A dash of cinnamon
  • 2 tablespoons of butter


  1. In a plastic Ziploc bag, mix the chicken and all of the ingredients listed under “Ingredients for the chicken.” Seal the bag, shake it so that each piece is covered, and let it marinade while you make the sauce.
  2. In a large sauce pan, melt the coconut oil over medium heat and stir in the garlic. Let the garlic cook for about a minute, then add the garam masala, salt, and cinnamon. Stir well to avoid clumps.
  3. Add the diced tomatoes and heavy cream. Stir well.
  4. Blend the sauce (either with an immersion blender or pour it into a standing blender) until it is creamy and there are no chunks.
  5. Pour the sauce into a wok (or a large frying pan), add the marinated chicken, and heat on medium heat. Stir it so that the chicken doesn’t overlap (allowing each piece to cook well).
  6. Cover the pan and let it simmer for 12-15 minutes or until the chicken is cooked through. Stir occasionally to prevent burning.
  7. Once the chicken is cooked through, mix in the butter, and taste test! Add 1 teaspoon(ish) of paprika if you want some spice, and add salt to taste.

I served this Butter Chicken over white rice and garnished with fresh chopped cilantro.

One Comment Add yours

  1. Teresa says:

    Loved this! I didn’t have a blender, but I did blend the can of diced tomatoes in my “magic bullet” and it worked great!
    Thanks for a yummy dinner!


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