Easy Butter Chicken

4 servings


50 minutes

total time


2 lb boneless, skinless chicken breast, cubed

salt, to taste (1 1/2 tsp)

pepper, to taste (½ tsp?)

1 tsp sugar

2 teaspoons chili powder, divided

½ teaspoon turmeric

6 tablespoons unsalted butter, divided

1 ½ cups diced yellow onion

3 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1 tablespoon grated ginger

3 cloves garlic, minced

1 3-inch cinnamon stick

14 oz tomato sauce

1 cup water

1 cup heavy cream

Chopped cashews

cooked rice, for serving

chopped fresh cilantro, for garnish


In a large bowl, season the chicken with salt, pepper, 1 teaspoon of chili powder, and the turmeric. Let sit for 15 minutes to marinate.

Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot. (Level 7)

Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, sugar, ginger, garlic, cayenne, cinnamon, salt, cashews, and pepper. Cook until fragrant. (Level 7)

Add the tomato sauce and bring to a simmer.

Add the water and cream and return to a simmer.

Return the chicken to the pot, cover, and simmer for 10-15 minutes. (Level 2)

Stir in the remaining 2 tablespoons of butter and season with more salt and pepper to taste.

Serve the chicken over rice and garnish with cilantro.



Serving Size




Total Fat

47 g

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

11 g

Dietary Fiber

3 g

Total Sugars

6 g


73 g

4 servings


50 minutes

total time
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