Easy Indian Butter Chicken

Easy Indian Butter Chicken

Made  times
mn 11

"This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 880 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 880 kcal
  • 44%
  • Fat:
  • 82.3 g
  • 127%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 1461 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.


  1. 760 Ratings

Most helpful positive review

I originally submitted this recipe. I've been experimenting and have found a healthier low fat version that's just as delicious: 1/4 butter (instead of 1 cup) and 1 can of evaporated skim milk ...

Most helpful critical review

I was intrigued, but once I saw 1 cup of butter PLUS 3 cups heavy cream and almost 900 calories per serving----wow. I'm sure this dish is delish, but definitely NOT healthy!!!! Will have to kee...

I originally submitted this recipe. I've been experimenting and have found a healthier low fat version that's just as delicious: 1/4 butter (instead of 1 cup) and 1 can of evaporated skim milk ...

This recipes was delicious! I made a few changes, mostly to keep the number of pans down. I carmelized the onions in a large pan, then I added the rest of the butter, tomato sauce, cream, and ...

Fabulous! The only change we made was to substitute the tandoori marsala with 1 Tbsp. curry powder. We loved it and will serve it to company.

I used the lightened version (1/4 cup butter; evaporated milk), and it was delicious!

This was SO good!! And easy! I cut down on the dishes and made this all in my cast iron dutch oven. I caramelized the onions and garlic in the butter, once they were done I removed them to a bow...

this was amazing and super easy! I also recommend skipping out on the salt, and experimenting with the degree of cayenne pepper based on your spiciness preference. Another good idea is to add in...

This turned out fabulous. Made changes as suggested by others: made it all in one pan, didn't have tandoori marsala so used 1 TBS of curry instead, used 1 can of coconut milk instead of the he...

this is a great recipe however with 82 grms of fat, it is a walking heart attack waiting to happen. i followed the lower fat recipe rated below with only 1/4 cup of butter and carnation evapora...

Excellent! I chose this recipe over others for butter chicken because of the shortened ingredient list. I followed the suggestion of another reviewer and cooked everything in one pan (instead of...

From around the web