Indian Butter Chicken

Creamy, salty, and with a kick: this dish has it all. This recipe is incredibly flavorful and great for leftovers. It has rightfully earned its place as one of my most popular recipes. Give it a try and discover how this Indian butter chicken is a people pleaser. It may just become your favorite dinner too.

5 min

Prep time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes

Yield: serves 3-4


For the chicken:

1/2 (2 oz) stick of butter

4 cloves garlic

1 ½ cup (360 ml) heavy whipping cream

2 tbs tomato paste

2 tsp Garam Masala seasoning

1 tsp curry powder

½ tsp cumin

½ tsp cayenne pepper (only if you want it spicy)

½ tsp salt

2 lb chicken tenderloins cut in one-inch chunks

For the caulirice:

Steamer bag of frozen caulirice

¼ cup of water or broth

Chicken seasoning (I use trader Joe's chickenless seasoning)

Salt and pepper 

21 seasoning salute from Trader Joes

1 tbs butter

Step 1:

For the chicken, melt the butter in a pan on medium heat, and add the garlic. Cook for 1-2 minutes until fragrant. 

Step 2:

Cut up chicken into one-inch chunks.

Step 3:

Add whipping cream, tomato paste, and seasonings and simmer until it's reduced by ¼ and thickened. Add the chunks of chicken and continue to simmer until it's cooked through approximately 20 minutes.

Step 4:

For the caulirice, microwave the steamer bag for 5-7 minutes. Add the steamed caulirice to a pan with ¼ cup water and a pinch of chicken seasoning. Cook until fluffy, approximately 10 to 12 minutes. It should not be soggy at all and should move around like fluffy rice. 

Step 5:

Add remaining seasonings and butter for some fat! To jazz it up, add 1 or 2 tablespoons of heavy whipping cream and sprinkle with parmesan cheese!

Step 6:

Serve the chicken with a scoop of caulirice, and garnish with pepper flakes and fresh parsley.