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Erin’s Butter Chicken

My variation on the Indian classic murgh makani or butter chicken.

Course: Main Course

Cuisine: Indian

Prep Time: 15 Min

Cook Time: 20 Min

Total Time: 35 Min

Serves: 4


  • 4 tablespoons butter divided in 2T units
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 3-4 boneless chicken breasts cut into 1-inch cubes
  • 1 can diced tomatoes
  • .5 can tomato sauce
  • 1 can coconut milk (can use light)


  1. 1. Melt butter in large saucepan over medium heat.
  2. 2. Add garam masala, curry powder, and garlic. Cook briefly, allowing the spices to sizzle and begin releasing their flavor. Reduce heat if necessary to keep garlic from browning.
  3. 3. Add additional butter and melt. Add chicken; cook until done, stirring frequently.
  4. 4. Reduce heat to low. Add diced tomatoes and tomato sauce. Stir and heat until simmering.
  5. 5. Add coconut milk slowly, whisking into chicken mixture.
  6. 6. Bring to a simmer, keep at a low simmer until ready to eat. Add additional seasoning (garam masala and curry powder) if desired.
  7. Serve over jasmine or basmati rice.

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