butter chicken

This Indian Butter Chicken is Better Than Takeout

It’s not hard to make butter chicken at home.

Don’t order in – make it instead.

Dina Driggs shares her recipe for homemade Indian butter chicken. Spoiler alert, it’s better than take out!

For more recipes and ideas from Dina, connect with her online at @DinasDiner and www.dinasdiner.com.


Indian Butter Chicken


  • 1 Cup Nonfat Greek Yogurt
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Turmeric
  • 1 Tbsp. Garam Marsala
  • 1 Tbsp. Paprika
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 lbs. Chicken Breasts
  • 1/2 Cup Butter


  • 15.5 oz. Crushed Tomatoes
  • 2 tsp. Sugar
  • 2 inches Fresh Ginger, Grated
  • 2 Cloves Garlic, Grated
  • 1 Cup Heavy Cream
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper


  • 1 Bunch Cilantro
  • 3 Cups Rice, Prepared



  1. Mix the yogurt and spices in a dish.
  2. Cut chicken breast into 1 – 2 inch cubes.
  3. Place the chicken in the yogurt and spice mixture and refrigerate overnight or leave on the counter at room temperature for at least 2 hours.
  4. Place 2 Tbsp. of butter in a fry pan and melt. Cook the chicken in batches and do not crowd the pan with chicken. Place each piece of chicken in the butter. Cook on both sides until tender and done. Add more butter each time you fry a new batch of chicken.
  5. While frying the chicken, cook the rice.


  1. Once all the chicken is cooked, add the crushed tomatoes, ginger, garlic and salt and pepper to the same pan.
  2. Cook and stir frequently for about 5 minutes.
  3. Add the heavy cream and mix well.
  4. Put a lid on the pan and simmer for 20 minutes.
  5. Serve on a bed of rice and garnish with chopped cilantro.

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