30 Minute Indian Butter Chicken

30 Minute Indian Butter Chicken


6 Servings


Main Course


30 Minutes



Ingredient List 

2 pounds boneless skinless chicken breasts cubed 1/2 cup plain greek yogurt 2 tablespoons lemon juice 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon salt 1 teaspoon ground ginger 6 tablespoon butter or ghee 1 medium white onion diced 2 cloves garlic minced 1 jalapeno minced 1 teaspoon ground cumin 2 teaspoon paprika 1 teaspoon garam masala 1 cup tomato sauce 1 cup heavy cream 1/2 teaspoon salt 1/4 cup freshly chopped cilantro for garnish 1/8 teaspoon cayenne pepper



In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate in the fridge for 10 to 15 minutes.

Cook Chicken


Heat a large skillet over medium-high heat. Add in chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes.

Make the Sauce


– Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat. – Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender.

Add In Spices


Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.

Finishing Touch


Add in the tomato sauce and heavy cream, season with salt, and bring to a simmer. Once it comes to a simmer, add chicken back into the skillet and stir to combine. Then remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro.