Indian Butter Chicken

Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!

Course Main Course
Cuisine Indian
Keyword butter chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings


  • 2 tablespoons vegetable oil divided
  • 4 tablespoons butter divided
  • 1 onion diced
  • 3 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 6 ounce can tomato paste
  • 1 cup tomato sauce
  • 1 bay leaf
  • 2 cups heavy cream
  • 1 pound boneless chicken thighs cut into 1 inch pieces
  • Kosher salt and freshly ground black pepper
  • ½ cup frozen peas defrosted
  • ½ lime
  • Cilantro leaves for garnish


  1. In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil over medium-high heat, add 1 tablespoon butter. Add onion and cook for 4-5 minutes or until translucent.

  2. Add garam masala, ground ginger and chili powder and cook for 2 minutes, stirring often.

  3. Stir in tomato paste, tomato sauce and bay leaf and cook for 2 minutes.

  4. Add cream, bring to a boil, reduce to simmer and cook for 5 minutes.

  5. Meanwhile, season chicken with kosher salt and pepper. Add remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes or until chicken is lightly browned on all sides.

  6. Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.

  7. Add peas and remaining butter to sauce and cook until peas are warmed through and butter is melted. Garnish with lime and cilantro leaves and serve with basmati rice.