Butter Chicken
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Butter Chicken

BY Hubert Cormier

Butter Chicken

Catherine Côté

Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert
Hubert Cormier


Preparation 20 mins
Cooking 15 mins


  • 3 tablespoons (45 mL) butter
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30 mL) tomato paste
  • 1 teaspoon (5 mL) garam masala
  • Pinch of ground cinnamon
  • ½ teaspoon (2.5 mL) finely grated fresh ginger
  • 1 cup (250 mL) tomato sauce
  • 1 tomato, diced
  • 2 large chicken breasts (about 5 ounces/150 g each), cut in 1-inch (2.5 cm) cubes
  • ¾ cup (180 mL) canned chickpeas, drained and rinsed
  • ½ cup (125 mL) plain, high-fat Greek yogurt
  • ¼ cup (60 mL) cream (15% milk fat)
  • Cilantro (optional, for garnish)


  1. In a nonstick skillet, melt the butter over medium heat. Sauté the onion until it is translucent.
  2. Add the garlic, tomato paste, garam masala, cinnamon, and ginger, and cook for 1 minute. Add the tomato sauce and the diced tomato, and stir to combine.
  3. Mix in the chicken and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes, stirring often.
  4. Add the chickpeas, yogurt, and cream, and mix to combine. Simmer for another minute, or until the chickpeas are warmed through.
  5. Serve with naan bread and wild rice. Garnish with cilantro if desired.
HUBERT CORMIER is a registered dietitian and is currently enrolled in a doctoral program at the Institute of Nutrition and Functional Foods in Quebec... Read More