Butter chicken is a combination of chicken tikka which is cooked in over separately and butter sauce cooked in a sauce pan.

Ingredients for chicken tikka

  • 2 large boneless and skinless chicken breasts (cut into 1 to 2 inch cubes)
  • 2 tb spoon tandoori masala.
  • 1 tb spoon veg. oil
  • Salt and chilli powder according to taste.
  • 1 tb spoon garlic powder ½ t spoon ginger powder
  • 1 tb spoon full fat yogurt


Make a thick, consistent marinade by adding all other ingredients besides chicken in a mixing bowl. Then add chicken cubes, mix well. Cover and keep in refrigerator for at least 4 hours to overnight. Pre-heat oven at 350 degree F. Place the marinated chicken in a foiled sheet pan. Cook for 25 to 30 minutes. Let it rest outside for 30 minutes.

Ingredients for the sauce

  • 500gm of crushed tomatoes (fresh or canned)
  • 2 tb spoon vegetable oil
  • 50 gm unsalted butter
  • 6 cloves of garlic(finely chopped)
  • 10 gm ginger(finely chopped)
  • 10 gm ginger(finely chopped)
  • 1 tb spoon kosher salt
  • 1 tb spoon red chilli powder
  • 1 tb spoon dried fenugreek leafs
  • ¼ cup whipping cream
  • 1 tb spoon garam masala
  • 1 teaspoon green cardamom powder


Add oil to medium hot saucepan, add garlic and ginger cook until they turn golden, brown add butter let butter melt then add tomatoes and stir, cook the sauce for 1\2 hour.

On low heat, add spices, salt and whipping cream. Cook for another 15-20 minutes no medium low heat. Bring the sauce to thickness so it coats the back of spoon. Add chicken tikka to the sauce and enjoy the butter chicken.