Butter Chicken

In Northern India, meals that warm you from the inside out are cherished during cold winters. “Garam masala,” meaning “hot spice” in Hindi is at the heart of Indian cuisine. In fact, it’s so meaningful that it’s often considered a rite of passage for young cooks to blend their own garam masala mixes. This significant spice blend is found in nearly all popular Indian dishes such as curries, butter chicken, tikka masalas, and more.

Our Butter Chicken recipe celebrates the bold, warm, and sharp flavors of the traditional Indian dish. It features the Garam Masala Blend which contains a combination of spices such as cinnamon, coriander, cumin, cloves, and ground black pepper for authentic tasting rich and warming flavors. This delicious meal is perfect as a lunch and dinner for the whole family to enjoy and can be served along with basmati rice for a perfect addition.

Curious Spoon Culinary Team
Prep Time:
15 minutes
Cook Time:
1 hour 0 minutes
Total Time:
13 minutes


Yield 4
  • 1-1/2 cups Greek Yogurt
  • 2 tbsp. Lemon Juice
  • 3 tbsp. Curious Spoon Garam Masala
  • 3 lb. Chicken Thighs, cut into 1″ pieces
  • 1/4 lb. unsalted Butter
  • 2 medium Onions, chopped
  • 4 cloves Garlic, minced
  • 3 tbsp. Ginger Powder
  • 1 tbsp. Cumin Seed
  • 2 medium Tomatoes, chopped
  • 1 Jalapeño, seeded and diced
  • 1 tsp. Kosher Salt
  • 1/2 tsp. ground Black Pepper
  • 2/3 cup Chicken Broth
  • 1 cup Cream
  • 1-1/2 tsp. Tomato Paste


  • Rice or Naan, for serving

From the Kitchen

  • Knife
  • Cutting Board
  • Large mixing bowl
  • Large skillet

Notes from the Chef:

For additional color and crispiness to the chicken, place it under a broiler for a few minutes. Watch closely to ensure that it doesn’t burn.

Make it a meal:
Serve with basmati rice for a delicious meal.
Pairs well with:
Pairs well with with a stout or a refreshing cola soda!
  1. 1

    Prep all ingredients.

  2. 2

    Combine yogurt, lemon juice, and Curious Spoon Garam Masala Blend in large mixing bowl. Add chicken thighs to mixture and coat well. Cover bowl and refrigerator for 12 hours to marinate.

  3. 3

    Melt butter in large skillet, add onions, and cook for 5 minutes, stirring frequently. Add garlic, ginger powder, and cumin seeds. Continue cooking until onions start to brown. Add the tomatoes, jalapeño, salt, and pepper to mixture. Continue cooking for 10 minutes.

  4. 4

    Add marinated chicken and chicken broth to the onion mixture. Simmer for 30 minutes.

  5. 5

    Mix in cream and tomato paste. Continue to simmer until heated through.

  6. 6

    Serve alongside rice or naan.