Indian Butter Chicken

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  • 4 tablespoons butter, divided
  • 1 yellow onion, chopped
  • 2 cups chopped Roma tomatoes
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 cup cashew or almond butter
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes


Melt 2 tablespoons of butter in a large skillet over medium heat and fry onions until transparent.
Add tomatoes, ginger, garlic and spices; sauté 3 minutes.
Add nut butter and stir until thoroughly blended.
Add chicken and simmer until fully cooked, about 10 minutes.
Add remaining butter, stir and remove from heat. Serve hot with naan bread and cooked rice.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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2 Responses to "Indian Butter Chicken"

  1. Lori P says:

    Where would I find cashew or almond butter?

    • Town and Country Markets says:

      You can find both kinds on the grocery shelves where the peanut butter is. And you can grind your own almond butter in our Bulk Foods departments (cashew doesn’t have enough fat to make it “butter up” when you self-grind).

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