Spicy Indian-Style Butter Chicken Curry Recipe

If you’re in the mood for something exotic and spicy, give this Indian-style butter chicken curry recipe a try. Tender chunks of chicken are simmered in a creamy, tomato-based sauce that’s infused with fragrant spices and a touch of heat. Served over fluffy rice, this dish is perfect for a dinner party or a cozy night in. Don’t be intimidated by the long list of ingredients – the end result is well worth the effort.


  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro, for garnish


  1. In a large bowl, whisk together the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, cinnamon, cayenne, salt, and black pepper.
  2. Add the chicken to the bowl and stir to coat in the marinade. Cover and refrigerate for at least 1 hour (or up to 24 hours).
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and sauté until translucent, about 5 minutes.
  5. Add the garlic and ginger and sauté for another minute.
  6. Add the marinated chicken and cook until browned on all sides, about 10 minutes.
  7. Add the crushed tomatoes and simmer for 10 minutes.
  8. Add the cream and simmer for another 10 minutes, until the sauce has thickened.
  9. Serve hot over rice, garnished with cilantro.

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