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Indian Butter Chicken - Our Kind of Wonderful

Indian Butter Chicken

Indian food is something I’ve had to acquire a taste for. It’s something I never grew up having, so it’s been an adjustment, but K loves it, so I keep trying out different recipes, and even trying some for myself here and there. This Indian butter chicken recipe is fast, easy, and delicious! Serve it with some flat bread and it’s perfection!

Indian Butter Chicken - Our Kind of Wonderful


3 lbs. boneless, skinless chicken thighs, cut into pieces
salt and pepper
1 cup sour cream or plain greek yogurt
2 Tbsp. lemon juice
2 tsp. turmeric powder
4 tsp. garam masala
1 tsp. chili powder
2 tsp. ground cumin
1 Tbsp. ginger paste
2 tsp. minced garlic
2 Tbsp. vegetable oil
2 cups pureed tomatoes
2 Tbsp. sugar
2 tsp. salt
2 cups heavy cream
cooked rice, for serving


Cut the chicken thighs into pieces and lightly season with salt and pepper. Set aside.
Grab a large bowl - combine the sour cream with the lemon juice, turmeric, garam masala, chili powder, cumin, ginger paste, and minced garlic. Add the chicken and toss to combine.
Cover and refrigerate for at least 1 one, preferably longer.
Grab a wok and heat the vegetable oil over high heat. Add the chicken coated in marinade and cook for 3-4 minutes.
Add in the pureed tomatoes, sugar, and salt. Turn the heat down to low, then cover with a lid. Let the mixture simmer for 20 minutes.
Add the cream, and stir well. Garnish with cilantro leaves and serve over rice.



Our Kind of Wonderful
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