Recipe 29: Indian Butter Chicken

Aaaaaaaand we’re back!

Hey all, thanks for the patience! Final exams are over and I can’t begin to express how much better my life is now! Woohoo!

Anywho, it’s time to come back with something truly yummy to (partially) make-up for my absence!

I’ve been trying to get this recipe right for a while now, as it’s one of my favorite Indian dishes.

Butter chicken is essentially small cubes of chicken breast simmered in a tomato/cream-based sauce. It’s heavenly with the scents of ginger and cinnamon, and though it traditionally is one of the milder Indian recipes I’ve tried, it can accommodate a healthy level of spicing up if that’s your style.

I hope you enjoy it!

Butter Chicken!

Recipe 29: Indian Butter Chicken

Total time: 30-45 mins (the longer, the better if you have the time)


  • 1 2″x1″ piece of fresh ginger, peeled diced.
  • 3 cloves of garlic, peeled.
  • 1 large can whole peeled tomatoes (1lb/ 28oz)
  • 2 large boneless/skinless chicken breasts, slightly frozen (easier to cut into cubes) and cut into 1/2″x1/2″ cubes
  • 1 cup ground almonds (use a personal blender or food processor)
  • 1 cup (or more) of plain yogurt
  • 3 tbsp butter
  • 1 whole purple onion, chopped
  • 2 tsp ground corriander
  • 2 tsp ground cumin
  • 1 tsp ground ginger (optional)
  • 1 tsp ground cinnamon
  • 1 tsp ground cayenne pepper
  • 1/2 cup loosely packed of fresh chopped cilantro
  • salt and pepper to taste

Serve with white or brown basmati rice for best results.


Basically, gather your ingredients and do all your prep work. You’ll need to grind your almonds into a meal-like consistency, and then use the same container (after removing the ground almonds) to puree the ginger and garlic. Chop your onion, cilantro, and then your chicken. I say to use chicken that is slightly frozen (abt 15 mins in the freezer will do) as it’s easier to cut into cubes that way.

Melt your butter into a large skillet on medium heat. Then add your ginger/garlic mixture followed by all your seasonings. Stir that around until aromatic, and add your onion. Stir that until the onions begin to turn translucent and then add your can of tomatoes, using your spoon to break them apart. Allow this to simmer a bit, then add your yogurt, almond meal, and chicken. Once the chicken is cooked, add your chopped cilantro and lower the heat to simmer the mixture for another 15 minutes. During this time, rinse/soak your rice and start it cooking.

Once finished, turn off the heat and spoon your rice into bowls. Pour your butter chicken over rice and top with a bit of cilantro of almond slices.


(p.s. you CAN make this vegetarian. Just substitute in spinach or tofu for the chicken and it’s just as tasty!)

8 thoughts on “Recipe 29: Indian Butter Chicken

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