Dairy Farmers of Canada

Easy Butter Chicken

This recipe is taken from the 2005 Milk Calendar. An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth - like butter. Serve over rice with cucumber slices.

  • Prep: 15 min
  • Cooking: 30 min - 35 min
Yields 6 servings
Easy Butter Chicken
Here is a simplified version of butter chicken, a classic Indian recipe that fills the kitchen with wonderful aromas as it cooks. This video shows how to prepare this tasty dish, traditionally served with white rice or nan bread.


  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) tandoori curry paste or tikka curry paste
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 2 tsp (10 mL) minced fresh hot pepper
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) paprika
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 cup (250 mL) 35 % cream
  • 1 1/2 lbs (675 g) boneless skinless chicken cut into chunks
  • 1/2 cup (125 mL) plain yogurt
  • 1/4 cup (60 mL) chopped fresh coriander
  • 2 tbsp (30 mL) freshly squeezed lime juice or lemon juice
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Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.

In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.

Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.

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Nutritional information

Per serving
Energy: 379 Calories
Protein: 26 g
Carbohydrate: 14 g
Fat: 25 g
Fibre: 2.1 g
Sodium: 497 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 127 mg
Niacin: 53 %
Vitamin A: 37 %
Vitamin B6: 30 %
Zinc: 32 %