Butter Chicken with Yogurt, Tomato and Warm Spices

Butter chicken in this version uses a tomato-and-yogurt mixture with cumin, garam masala, and other warm spices. The listed cooking fat is canola oil, and the sauce uses the separate yogurt and water amounts.

Cut the chicken into similar one inch pieces and refrigerate it during the thirty minute marinade. The full raw-contact mixture is cooked in the skillet; none is reserved as a table sauce.

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Why This Butter Chicken Uses Two Yogurt Amounts

The first portion coats the chicken with tomato paste and spices. The second joins the skillet sauce after onion and garlic have softened.

Gentle simmering gives the pieces time to cook through while limiting a hard boil in the yogurt sauce. Similar sizes make the temperature check more useful across the batch.

Ingredients for Butter Chicken

Chicken and marinade

• 2 pounds boneless skinless chicken breasts (cut into 1-inch cubes)
• 1/4 cup tomato paste
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper

Skillet sauce

• 1 tablespoon canola oil
• 1 small onion (diced)
• 5 cloves garlic (minced)
• 2 tablespoons light brown sugar
• 1/2 cup plain Greek yogurt
• 1/2 cup water

Chicken: Use the measured breast pieces and check several thick centers.

Marinade yogurt: The quarter cup belongs with paste, lemon, and spices.

Sauce yogurt: The half cup is a separate addition.

Water: It loosens the skillet sauce.

Spices: Keep the separate measured spices instead of substituting an unspecified blend.

How to Make Butter Chicken

1. Marinate. Mix marinade yogurt, paste, lemon, and spices. Coat chicken, cover, and refrigerate 30 minutes.
2. Start skillet. Heat oil and soften onion 3 minutes, then garlic 1 minute.
3. Add chicken. Add all marinated chicken and brown sugar and stir over heat 2 to 3 minutes.
4. Simmer. Lower heat, incorporate sauce yogurt and water, and simmer gently 15 to 20 minutes until chicken reaches 165 degrees F throughout.
5. Serve. Divide chicken and cooked sauce into six portions, preparing bread or rice separately.

What to Serve with Butter Chicken

Serve with homemade naan or separately cooked rice. A separate cucumber yogurt salad provides a cold side without adding its liquid to the skillet.

Storage and Reheating

Refrigerate shallow portions promptly at 40 degrees F or below and use within 3 days. Limit room time to 2 hours, or 1 hour above 90 degrees F.

Freeze cooked portions if needed and thaw refrigerated. Reheat gently with stirring to 165 degrees F throughout. Yogurt sauce can change texture after freezing, so avoid prolonged extra boiling.

Tips and Substitutions

• Keep marinating cold. The resting time belongs in the refrigerator.
• Cook all marinade. Do not use raw-contact mixture as a garnish.
• Keep the simmer gentle. Avoid a strong boil after yogurt enters.
• Check several pieces. Not all chicken cubes heat identically.
• Check allergens. Yogurt contains milk; inspect spice labels. Follow FDA food handling guidance.

Butter Chicken FAQs

Are both yogurt measures required?

They belong to separate stages. Use the quarter cup in marinade and half cup in sauce.

Is butter missing from the list?

This version uses its listed canola oil and yogurt. Follow those measured ingredients without adding unlisted butter or cream.

Can the chicken marinate on the counter?

Keep it refrigerated for the thirty minutes. Transfer it directly to cooking afterward.

Can I save uncooked marinade for serving?

All the raw-contact mixture is cooked here. Do not use it as a table sauce.

How do I confirm doneness?

Check 165 degrees F in thick chicken centers. Sauce color is not a substitute.

Recipe attribution: adapted from Kathryn Doherty at Family Food on the Table. Ingredient measures, complete-batch timing and handling instructions are clarified in this version.

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Butter Chicken with Yogurt, Tomato and Warm Spices

Six portions of chicken cooked in a spiced tomato and yogurt sauce after a refrigerated marinade.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Refrigerated marinating 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 6 servings

Equipment

• Covered marinade bowl
• Deep skillet
• Spatula
• Instant read thermometer

Ingredients

  

Chicken and marinade

• 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
• 1/4 cup tomato paste
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper

Skillet sauce

• 1 tablespoon canola oil
• 1 small onion diced
• 5 cloves garlic minced
• 2 tablespoons light brown sugar
• 1/2 cup plain Greek yogurt
• 1/2 cup water

Instructions

 

• Combine marinade yogurt, paste, lemon, and spices with chicken. Refrigerate 30 minutes.
• Cook onion in oil 3 minutes and garlic 1 minute.
• Add chicken with all marinade and brown sugar; stir 2 to 3 minutes.
• Add separate sauce yogurt and water. Simmer gently 15 to 20 minutes to 165 degrees F and serve 6.

Notes

Substitutions: This version uses yogurt and canola oil. Contains milk.

Tips: Both yogurt allocations are required. Cook all raw-contact marinade.

Storage: Refrigerate up to 3 days or freeze cooked portions. Thaw refrigerated and reheat gently to 165 degrees F.

Keyword Butter Chicken