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Warm, buttery, flavorful chicken served over basmati rice. This Butter Chicken will become a quick favorite for your family!
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Butter Chicken

Warm, buttery, flavorful chicken served over basmati rice. This Butter Chicken will become a quick favorite for your family!
Prep Time15 mins
Cook Time45 mins
Chicken Marinating TIme2 hrs
Course: Dinner
Cuisine: Indian
Keyword: Butter Chicken
Servings: 6 servings
Calories: 599kcal



  • 3 large chicken breasts cut into ~1 inch cubes
  • 1/2 cup plain Greek yogurt
  • 1/2 tablespoon grated fresh ginger
  • 4 cloves minced fresh garlic
  • 1 1/2 tbsp garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 tbsp ghee


  • 3 1/2 tbsp ghee divided
  • 1 medium onion diced
  • 2 cloves minced fresh garlic
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 14.5 ounce canned tomatoes with chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2/3 cup canned coconut milk full fat
  • 1/2 teaspoon maple syrup
  • 2 teaspoon garam masala


  • 2 cups basmati rice
  • 3.5 cups water
  • 2 tbsp ghee
  • 1 teaspoon salt
  • cilantro for serving



  • In a large bowl stir together yogurt, garlic, ginger, garam masala, salt, turmeric, and chili powder. Add cut chicken and stir well to coat all chicken. Place in refrigerator for at least 2 hours (okay to leave overnight in refrigerator).
  • In a large skillet over medium-high heat, melt ghee. Add chicken and cook until chicken is browned on all sides, but not cooked through. Remove from heat and set aside.


  • In a large sauce pan or dutch oven, melt 3 tbsp of ghee. Add diced onion and saute until softened, but not browned, about 5 minutes. Add garlic and ginger and saute for another minute.
  • Add cumin, coriander tomatoes, chili powder, and salt. Stir well. Reduce heat to a simmer and let simmer, stirring occasionally, for 10 minutes.
  • Remove mixture from pot and place in blender. Puree until smooth.
  • Return sauce to pot. Add chicken and coconut milk. Stir well and simmer for 15 minutes, or until chicken is cooked through.
  • Stir in maple syrup and garam masala just before serving. May stir in an additional 1/2 tbsp of ghee at this time as well (makes sauce slightly richer, but not necessary if you prefer to leave it out).


  • Melt ghee in a medium sized sauce pan over medium heat. Add rice and saute for about 1 minute. Stir in water and salt.
  • Bring water to a boil. Cover, reduce heat and simmer for about 20 minutes, or until water is absorbed


  • Serve chicken over basmati. Top with fresh, chopped cilantro if desired.


Note: If you do not have or cannot find ghee, you can substitute with 1/2 olive oil and 1/2 butter. 


Calories: 599kcal | Carbohydrates: 55g | Protein: 32g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 966mg | Potassium: 615mg | Fiber: 3g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg