Easy Butter Chicken

This dish makes a great lunch or dinner. Based on authentic Indian cuisine it’s super delish and perfect for trying different flavors from around the world.

In Trinidad, when we think of Indian food we think of curry and roti. Our version of Indian food has been influenced by the many different cultures we have in our twin island and it has a flavor all its own.

But I’m the kind of person who likes to experiment and this butter chicken was a perfect was to try Indian food that was different to what we’re accustomed to and it was a hit.

A delicious flavor combination, served over warm basmati rice, it is comfort food in a bowl. And one of my family’s new favorite recipes!


Easy Butter Chicken


  • 2 tablespoons Coconut Oil or neutral oil (I used Chilli Coconut oil for extra flavor)
  • 1 medium onion, chopped (about 1/2 cup)
  • 4 tablespoons butter
  • 1 tablespoon grated ginger
  • 2 cloves garlic, chopped
  • 1 pound chicken breast, cut into 1″ pieces
  • 4 tablespoon garam masala or curry powder
  • 1/2 teaspoon chilli powder
  • 8 oz tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons lemon juice
  • 1/4 cup plain yogurt
  • 1 cup cooking cream or evaporated milk
  • Salt and pepper to taste
  • Cilantro for garnish


  1. In a large skillet heat coconut oil over medium high until shiny. Add the onions and saute for about 3 minutes until softened. 
  2. Add the butter, let melt completely, then add the garlic and ginger. Stir to combine with the onions, then add the chicken and cook until done. (about 5-7 minutes)
  3. Next stir in the curry powder, chilli power, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined with the chicken.
  4. Remove from heat, add the tomato paste, tomato sauce, lemon juice, yogurt, and milk. Stir to combine until well incorporated with the chicken. 
  5. Return to the heat, let come to a simmer. Reduce heat to low and cook covered for about 10 minutes, stirring occasionally until sauce has thickened and slightly reduced.
  6. Once done, remove from heat, season with salt if needed, then serve over Basmatti rice with a sprinkle of cilantro or Shaodon Beni and chilli flakes to garnish.

For the original recipe visit For a printable version of this recipe click here.


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