Butter Chicken

Yield: 6 servings
Community Recipe from


  • 2 1/2 pound(s) Chicken cut in small pieces
  • 4 tablespoon(s) canola oil divided
  • 2 onions
  • 2 teaspoon(s) garlic
  • 2 tablespoon(s) ginger
  • 4 tablespoon(s) butter
  • 4 teaspoon(s) lemon juice
  • 2 teaspoon(s) garam masala
  • 2 teaspoon(s) cumin
  • 1/2 teaspoon(s) cayenne pepper
  • 1 can(s) tomato sauce
  • 1 evaporated milk
  • 1/2 cup(s) plain yogurt


  1. Heat 2 tblsp oil in a large saucepan over medium high heat. Cook chicken until lightly browned. about 10 minutes. Remove chicken and set aside.

  2. Heat remaining oil in a large saucepan over medium high heat. Saute onions, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook stirring for 1 minute.Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes stirring often.

  3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.

  4. Serve over rice.
April 2013

This recipe is a personal recipe added by Dovanden and has not been tested or endorsed by MyRecipes.

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