Indian Curry Butter Chicken

This Indian Curry Butter Chicken is great to share with the family as it is not as spicy as other varieties. It can be enjoyed by kids and adults at the dinner table. Traditional Indian Curry is made with cream. However, we made a healthier version without it but you will still have a creamy, warming, and delicious end result.

SERVES 4 to 6


  • 2 pounds boneless and skinless Chicken Breast, cut into large bite-size pieces

For the Marinade:

  • ¾ cup plain Greek yogurt
  • 2½ tablespoon garlic, minced
  • 2 tablespoon ginger, minced
  • 2 teaspoon Garam Masala
  • 1½ teaspoon turmeric
  • 2 teaspoon ground cumin
  • 2 teaspoon red chili powder

For the Gravy:

  • 2 teaspoon butter
  • 2 teaspoon neutral oil
  • 1 large onion, sliced
  • 2½ tablespoon garlic, minced
  • 2 tablespoon ginger, minced
  • 2 teaspoon Garam Masala
  • 2 teaspoon ground cumin
  • 1 teaspoon coriander spice
  • 2 tablespoon tomato paste
  • 15 oz can crushed tomatoes
  • 1½ teaspoon red chili pepper, can substitute with cayenne
  • ¼ cup of water, if needed
  • 2 teaspoon salt
  • ½ cup cashew milk
  • 1 cup evaporated milk
  • 1 tablespoon sugar
  • cilantro, for garnish


  1. In a large mixing bowl combine all of the marinade ingredients and mix well.
  2. Add the chicken, combine, and marinate for at least an hour in the refrigerator. Overnight if possible.
  3. In the All-Clad Universal Pan heat 1 teaspoon of butter and 1 teaspoon of oil over medium heat. When heated, add the marinated chicken into the pan and brown on both sides working in batches to not overcrowd. Once browned remove from the pan and set aside.
  4. Add the remaining oil and butter to the pan. Once melted add the onions and sweat down for 5 to 7 minutes.
  5. Add the garlic and ginger and cook until fragrant, about one minute.
  6. Add the spices to the pan and fully incorporate them into the onion mixture sautéing for 2 minutes.
  7. At this point, the spices should release and become aromatic. Add the tomato paste and caramelize in the pan for 2 minutes
  8. Add the crushed tomatoes, salt, and chili pepper. Cook in the pan for 10-15 minutes until the mixture turns a deep red-brown color.
  9. Remove from the pan, the mixture will be thick as the water has evaporated from the tomatoes. Using the All-Clad Immersion Blender blend the component adding up to 1/4 cup of water if needed to easily blend.
  10. Return the mixture back into the pan. On medium heat, add the cashew milk, evaporated milk, and sugar. Stir to combine completely. Taste and adjust salt and spice if desired.
  11. Add the chicken back into the pan in an even layer and shake around to submerge into the gravy. Bring to a low simmer and cook for 8-10 minutes or until the chicken is cooked through. Serve with naan bread, cilantro, and basmati rice.

Pro Tip:

This dish is great for prepping a portion of the recipe ahead of time to make for a very quick and easy dinner. You can easily double, triple, or even quadruple the ingredients in steps 3 and 4 of the gravy and set a portion or two in the fridge or freeze. The tomatoes will take a bit longer to cook down and gain that rich color, but in a pinch, this will save you time when making dinner. When you are ready to cook, you can quickly sear the chicken, remove, add the tomato mixture and then incorporate the milk and sugar. Bring to a slow simmer and just add the chicken to finish like done in step 5.


Chef Name

Chef Bio

To learn more about this chef, please visit their website at name of link

Connect with them on social name of link