Butter chicken



15 min


10 to 12 Servings

* PLUS Cooking time: 36 minutes
Butter chicken


  • 2 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp salt
  • 10 skinless, boneless chicken breasts , or 20 skinless boneless chicken thighs
  • 1/4 cup butter
  • 8 garlic cloves
  • 3 to 4 serrano chilies or jalapenos
  • 1 large onion
  • 1 cup chopped fresh cilantro
  • 1/4 cup finely grated fresh ginger
  • 2 cups 0.35 cream
  • 2 14-oz cans tomato sauce
  • 2 cups frozen peas


  • Place cumin, coriander and salt in a small bowl. Stir to evenly mix. Slice each chicken breast into 3 or 4 long pieces. Melt half of the butter in the largest pot you have, over medium-high heat. Add half of the chicken. Sprinkle with half of cumin mixture. Turn often until chicken is a light golden colour, 5 to 6 minutes. Remove to a large bowl. Repeat with remaining butter, chicken and cumin mixture.
  • Meanwhile, mince garlic. Finely chop peppers, including seeds. (If you shy away from fiery-hot dishes, remove and discard seeds before chopping.) After chopping, the peppers should measure about 1/2 cup. Coarsely chop onion. Prepare cilantro and ginger. Set aside.
  • When chicken is removed from pot, reduce heat to medium. Add garlic and onion. Saute until slightly softened, 3 to 4 minutes. Pour in cream. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Stir in tomato sauce, peppers and ginger. Simmer 10 minutes to develop flavours.
  • Return chicken and juices to pot. If you don’t think this will all fit in the pot, pour half the sauce into another large pot and add half the chicken to each. When mixture starts to boil, reduce heat to medium-low. Cover and simmer, stirring chicken occasionally, until cooked through, 10 to 15 minutes. Stir in peas and cilantro. Cook until peas are hot, about 3 minutes. Remove from heat. Taste and add more cilantro if you wish.

Nutrition (per serving)

  • Calories
  • 354,
  • Protein
  • 29 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 21 g,
  • Fibre
  • 3 g,
  • Sodium
  • 689 mg.

This incredibly flavourful dish is spiced with a trio of Indian flavours: cumin, coriander, and ginger. Don’t hesitate to make it in advance, its taste and texture improves as it sits.

Make-Ahead Tip:

Prepare butter chicken but don’t add cilantro and peas. Refrigerate, covered, for up to 2 days or freeze for up to 2 months. After reheating on medium heat for about 15 minutes, stir in cilantro and peas. Great served with Coconut Milk – Infused Rice.