Butter Chicken

Butter Chicken

This creamy, full of flavor curry is going to become a staple in your home. Butter Chicken is one of the world's most popular curries, and for a good reason! Not only is it delicious, but it also is quick and easy to make! This flavorful dish is excellent paired with so many different sides. Try serving with some fresh naan, homemade roti, steamed cauliflower, or my personal favorite, on a bed of rice.

Traditional butter chicken will be made in a yogurt spiced marinade and set aside for 24 hours. I have found success in coating chunks of chicken in the dry spices and still getting fantastic flavor and texture. I love knowing that I can make this meal in under 30 minutes and not worry about the marinade. So if you are ready for an excellent, quick, and simple dinner your family will love, then look no further! We are confident you won’t be disappointed.

Butter Chicken Recipe

Cast Iron Recipes


No. 8 Lancaster skillet or similar 10.5-inch skillet

Mixing bowl 

Cutting Board


1 1/2 pound boneless, skinless chicken thighs.

1 yellow onion, diced

2-inch chunk of ginger, peeled and finely diced

Fresh cilantro for topping (optional)

1 cup heavy whipping cream

6 cloves garlic, finely chopped or minced

2 Tbsp tomato paste

2 Tbsp unsalted butter

1 Tbsp Kosher salt

Freshly ground black pepper, to taste

1 1/2 Tbsp Garam Masala 

1 1/2 tsp turmeric powder

2 tsp chili powder

2 tsp cumin


1. Cut the chicken up into bite-sized chunks and place it in your mixing bowl. Thoroughly coat chicken pieces with dry spice ingredients (Kosher salt, black pepper, Garam Masala, turmeric powder, chili powder, and cumin). Set bowl aside.

2. Heat your No. 8 skillet to medium-low heat and add the butter. Once butter is melted, add diced onion, ginger, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.

3. Increase the pan heat to medium-high and add the chicken. Cook chicken for 3-5 minutes. The chicken should be almost cooked through.

4. Once the chicken looks almost fully cooked and white on the outside, add in the heavy whipping cream and tomato paste. Thoroughly mix tomato paste and whipping cream to run smoothly together. The color becomes more vibrant orange as the tomato paste is thoroughly mixed. Turn the heat to medium-low and cover for 5-7 minutes.

5. After 5-7 minutes, remove the cover and stir. At this point, you are ready to eat! If you would like a thicker curry, simmer a few extra minutes with the cover off to allow it to thicken. 

6. Top with fresh cilantro and serve with some delicious naan, steamed veggies, rice, or however you prefer to eat your curry. Enjoy!

Serves 4