Meat - ChickenGlobal - IndianMain Dish

(Not) Butter Chicken

Butter chicken Source: Stu Spivack, Flickr

Delicious Americanized pseudo-Indian food with (gasp!) less butter.


  • 1.25 lb chicken breasts or thighs
  • 3 Tbsp butter
  • 3 cloves garlic
  • 1 medium onion
  • 1 inch fresh ginger
  • 1 Tbsp garam masala
  • ¼ tsp cayenne pepper
  • 1 15-oz. can tomato sauce
  • 1 15-oz. can diced tomatoes
  • ½ cup plain yogurt
  • 2 cups dry rice (+ 4 cups water)

Source: Budget Bytes

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Yield: 4-6 servings


I'm often impatient and don't simmer this for the recommended one full hour, and the world hasn't ended yet.


  1. Cut the chicken into bite-sized (or somewhat larger) chunks. Dice the onion. Mince the garlic and ginger.
  2. In a large pot, melt the butter over medium high heat. Once hot, and the chicken and brown on all sides. (It doesn't need to be cooked through; the simmering later will take care of that.) Remote the chicken and set aside.
  3. Reduce heat to medium and saute the onion, garlic, and ginger for 2-3 minutes. Add the spices and cook and stir for 2 more minutes.
  4. Add the tomato sauce and diced tomatoes. Stir and add back in the chicken. Simmer for 1 hour or until the chicken is tender and cooked through.
  5. While the pot is simmering, cook the rice.