Indian Butter Chicken


1 tablespoon of Oil
2 Chicken Breasts, Chopped
3 cloves of Garlic, Minced
1 teaspoon Garam Masala
5 1/2 inches Piece of Ginger, Diced
1 Lemon, Juiced
2 tablespoons Butter
14 1/2 Oz. Can Diced Tomatoes
1/2 cup Chicken Broth
1/2 cup Plain Yogurt
1/2 cup Sour Cream
Salt and Pepper to Taste


Start out by adding the oil to your pan and heating it up on medium high heat. Add in your chopped chicken, garlic, and garam masala. Swirl it together and cook it up for about two to three minutes.
Next up you'll add in your onion and ginger. Continue cooking until the chicken is cooked through.
Now, turn your heat down a notch to medium and add in your lemon juice and butter.
Let the butter melt completely and then add in the tomatoes and broth.
Give the dish a minute or two to heat back up and then stir in the yogurt and sour cream.
Mix it all together and shake in some salt and pepper to taste.
Serve over rice.


Matilda Prevost-Hart's picture

Hey, this recipe doesn't include the onions in the ingredient list. 1 onion chopped, perhaps?

Julie M.'s picture

Not sure how that missed the ingredient list. You're correct, it's one small onion, chopped. Thanks for catching that!

Annette Gallagher's picture

I'm going to make this tomorrow - looks great. Is basmati rice better with this than plain old white? I'm thinking it would be.


48.0 servings


Wednesday, February 16, 2011 - 4:01am


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