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one plate of indian butter chicken with naan bread over rice

Indian Butter Chicken

Yield: 5
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
A delicious copycat butter chicken recipe!
5 from 3 votes


  • 1 1/2 pounds boneless skinless chicken thighs, fat removed and cut into small pieces
  • 4 tablespoons unsalted butter, divided
  • 1/2 yellow onion, diced
  • 2 cloves garlic, diced
  • 1/3 cup water
  • 2 teaspoons garam masala
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1/2 cup prepared butter masala sauce, (you can also use tikka masala sauce)
  • 2 tablespoons red chili paste
  • 1 medium tomato, diced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly chopped cilantro, plus more for garnish
  • Basmati rice, for serving
  • Fresh naan, for serving


  • In a 4-quart saucepan over medium-high heat, melt 2 tablespoons butter. Add onion and cook until translucent. Reduce heat to medium and add garlic, stirring frequently until garlic is soft, about 2 to 3minutes. Stir in water, then add garam masala, paprika, coriander, cumin, chili powder and cayenne pepper; cook 5 minutes, stirring occasionally. Add tomato paste, masala sauce, red chili paste and tomato. Reduce heat to low and simmer30 minutes.
  • In a large skillet over medium-high heat, heat olive oil. Add chicken and sear on both sides; continue cooking until the chicken is cooked through. Remove from the heat, drain juices and season with salt and pepper.
  • Add remaining butter, cream, lemon juice and cilantro to the sauce. Stir to combine, until the butter is melted. Stir in the chicken. Serve with basmati rice and fresh naan.


Storing: Cooked and cooled butter chicken masala can be stored in the fridge for 4-5 days in a sealed airtight container. 
Freezing: To freeze any leftovers, pour into a freezer-safe bag or airtight container and freeze for 3-4 months. Thaw in the fridge overnight before reheating and serving.
This recipe is a copycat of the Indian Butter Chicken served at Sanaa Restaurant. It can be found in the issue of Delish Loves Disney and is published with permission from Disney Parks. 


Calories: 405kcal, Carbohydrates: 7g, Protein: 28g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 192mg, Sodium: 327mg, Potassium: 515mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1191IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 2mg
Course: Main Course
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.