Butter Chicken as served at Anita's Kitchen, located in Bend, Oregon, as seen on Diners Drive-Ins and Dives, Season 37.
Recipe courtesy of Anita's Kitchen

Butter Chicken

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  • Level: Intermediate
  • Total: 2 hr 20 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings


Chicken Marinade:


Butter Chicken:


  1. For the chicken marinade: Add the chicken to a bowl and add the yogurt, garlic paste, ginger paste, salt, butter chicken masala, chili powder and turmeric. Let sit for 1 hour in the refrigerator.
  2. For the sauce: Add the oil to a pan on medium heat and let get warm, then add the cumin seeds, cloves, black cardamom pods and cinnamon stick. Let cook for 20 to 30 seconds, then add the onion, garlic, ginger and jalapeño. Let cook until the onions are well cooked (brown), up to 15 minutes. Add the tomatoes and tomato paste. Let cook for an additional 5 minutes. Blend the mixture to a fine paste, then return it to the pan. Add the butter, chili powder, salt and turmeric. Let cook, covered, for another 10 minutes. Add 2 cups water. Let it cook for an additional 10 minutes. Add the whipping cream.
  3. For the butter chicken: Heat a pan and add the butter, then the marinated chicken. Let the chicken cook until any water is cooked down and the chicken is cooked through. Add the chicken to the sauce and serve.