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Indian Butter Chicken

Servings: 12


Ingredients for Butter Sauce

  • ¾ c. butter, diced, divided
  • 3 onions, small, small diced
  • 9 garlic cloves, chopped
  • 3 tbsp. garam masala
  • 3 tbsp. fresh ginger, grated
  • 3 tsp. chili powder
  • 3 tsp. cumin, ground
  • 1 ½ tsp. cayenne
  • 1 ½ c. tomato puree
  • 6 c. heavy cream
  • ¾ c. cilantro, chopped
  • Salt, to taste
  • Black pepper, to taste

Ingredients for Chicken

  • 12 PERDUE® HARVESTLAND® Boneless Skinless Thighs
  • 3 tsp. salt
  • 6 tbsp. olive oil
  • Freshly-cracked black pepper, to taste


Instructions for Butter Sauce

  1. In a large sauté pot, sauté onions in half of butter over medium heat. Add garlic, ginger and spices, and cook until aromatics bloom in fragrance. Add tomato sauce and cook for 5 minutes. Add cream and cook for another 5 minutes. Add remaining butter, cilantro, and season to taste.

Instructions for Chicken

  1. Heat olive oil over medium heat in a nonstick skillet.
  2. Season chicken and pan-roast until fully cooked, taking the internal temperature to 165°F. Let rest.


  1. In a shallow bowl, spoon sauce on the bottom.
  2. Cut chicken and place over sauce.
  3. Serve with choice of basmati rice and naan bread.