butter chicken

Makes 2 servings. 35 minute cook time.

Goes great with basmati rice and naan or roti prata



  • 1 lb. skinless boneless chicken breast, cubed

  • ¼ cup thick plain yogurt (or ½ cup nut milk for dairy-free)

  • 1 tsp butter chicken masala (the best one we've found is Arvinda's Butter Chicken Masala)

  • 1 tsp fresh lime or lemon juice

  • ½ tsp salt


  • 1 large onion (or 2 medium onions), peeled & minced

  • 2 tbsp oil (olive oil, avocado oil, canola oil, etc. work fine)

  • 2 each black peppercorns, cardamom pods, cinnamon bark, cloves and star anise

  • ½ cup crushed tomatoes, canned, unsalted

  • ¾ tbsp butter chicken masala

  • 2 tsp sugar

  • ½ tsp salt (or to taste)

  • ¾ cup cream (or coconut milk for dairy-free)

  • ¼ cup almonds or cashews or other nut, roughly ground (optional)

  • water, as needed

  • ¼ cup cilantro, chopped, to garnish


  1. Marinade: In an oven-safe baking dish, mix marinade ingredients together. Add chicken, coat well, cover and refrigerate overnight.

  2. Preheat oven to 400F. Put chicken (in baking dish) in oven and bake for 10 minutes or until chicken is cooked. Set aside. Optional: For best results, grill on barbecue.

  3. In a large pan, heat oil on medium-high. Add black peppercorns, cardamom pods, cinnamon bark, cloves and star anise and fry until they sizzle (less than a minute). Add minced onions. Cook until onions are translucent. Stir in crushed tomatoes, add butter chicken masala and blend to make a paste. Cook for 2-3 minutes.

  4. Add cream (or coconut milk), sugar and salt and mix into a sauce. Fold in cooked chicken. Simmer for 10 minutes. Fold in nuts (optional), if sauce is too thick, add water and mix. Cook for a few more minutes. Garnish with a sprinkle of cilantro. Serve with Naan and basmati rice.