Spicy Indian Butter Chicken


1 lb boneless skinless chicken breast
1 lb boneless skinless chicken thigh
You may also use a whole chicken skin on if desired. Just cut it up into 8 pieces.
1 tbs ghee (clarified butter)
1 medium onion finely chopped
1/2 tbs fresh ginger, grated
2 cloves of garlic minced
2 Serrano or Jalapeno chilies chopped
3/4 cup tomato puree
2 tsp of curry powder
2 tsp garam masala
1 tsp cumin
1 tsp chili powder
1 stick of unsalted butter
3/4 cup of plain yogurt
2 tbs fresh cilantro
Indian food is highly spiced and full of flavor. Many think that Indian is too complex for the home cook however, that is just not the case. It’s just a matter of a little prep work and an understanding of the flavor profiles.


  • Pre heat the oven to 350 degrees.
  • Wash the chicken and pat dry. Place on a baking sheet and cook for one hour.
  • Melt the ghee in a cast iron or a skillet with a cover.
  • Add the onion and cook over medium heat until golden
  • Add the ginger, garlic and chilies and cook for 1 minute.
  • Add the tomato puree, the curry powder, garam masala, cumin and chili powder and cook for 2 to 3 minutes.
  • Reduce the heat to low and add the butter and cook stirring until the butter has melted and mixed in well.
  • Remove from the heat and add in the yogurt and mix well. Set aside.
  • Cut the chicken into bite size pieces and add the the sauce and mix.
  • Cover the pan and place in the oven for an additional 15 minutes.
  • Sprinkle with fresh cilantro before serving.
  • Serve over rice.





20 min


1 hr


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