Although the Indian cuisine is not one of my top favorites, yet some of its dishes are simply delicious & are a staple in our house.

It’s probably the strong taste of Indian spices or maybe their overuse (in my point of view) in some dishes is what really annoys me. When these spices are used in moderation, I am instantly hooked.

Indian Butter chicken is one of my favorite dishes because the creamy sauce balances the strong taste & heat of spices; making the dish simply delicious & earthy.

Indian dishes are usually known for their long list of spices which turns off many people but this recipe requires just 1-2 spices; making it one of the easiest dishes ever.


  • Servings: 5
  • Difficulty: easy
  • Print


For the Marinade:

  • 500-750 gm chicken breast cut into cubes
  • Juice of 1/2 lemon
  • 1 pack yoghurt
  • 1/2 tsp turmeric كركم
  • 1 tbsp garam masala بهارات هندية
  • 2-3 large garlic cloves minced
  • 1/2 tsp grated fresh ginger grated

For the Sauce:

  • 2 tbsp ghee سمنة
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1/2 tsp grated fresh ginger
  • 1/2 tbsp garam masala
  • 1 can chopped tomato
  • 1 tsp sugar
  • 1/4 cup unsalted raw cashew nuts (optional)
  • 3/4 – 1 cup cooking cream
  • salt to taste


  • Stir the marinade ingredients with the chicken in a bowl. Refrigerate for 4 hours & up to overnight.
  • Heat a large pan over high heat until hot & add 1 tbsp ghee. Cook the chicken for a couple of minutes on each side until it’s no longer pink on the outside (it won’t really take a golden brown color because of the yoghurt). Remove & set aside.
  • In the same pan, reduce heat to medium low, add another tbsp of ghee & cook the onion for 3-5 minutes until it starts to soften. Don’t let the onion brown. Add the ginger & garlic; cook for 30 seconds. Stir in the garam masala.
  • Add the crushed tomato & scrape the bottom of the pan with a wooden spoon to release any stuck bits. Fill 3/4 of the can with water & add to the pan. Stir in the sugar & cashew nuts; bring to a boil & let boil for 2 minutes.
  • Pour the sauce in a blender & blend until it’s smooth. For a silky sauce, pass the mixture through a sieve مصفاة (optional). Return the sauce & chicken to the pan. Add the cream. Bring the mixture to a boil then reduce heat to low & simmer for about 15 minutes; until the chicken is cooked & the sauce is reduced a bit.
  • Turn off heat, season with salt only.
  • Serve with basmati rice.


  • You can use thigh instead of breast.
  • You can use butter & oil instead of ghee.
  • Garam masala spices are available in the spices aisle of large supermakets or العطار.
  • If you don’t have tomato can, use freshly chopped tomato + tomato paste + water.
  • For the step by step video, check my instagram account.

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