Butter Chicken - Rombauer Vineyards
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Butter Chicken



Prep Time:

20 Minutes

Cook Time:

50 Minutes

Total Time:

90 Minutes

Pairs well with...


For the chicken marinade:

  • 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder

For the sauce:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion, sliced or chopped
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 oz crushed tomatoes
  • 1 teaspoon red chili powder
  • 1 1/14 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon kasoori methi

1Step 1

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour

2Step 2

  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

3Step 3

  • Heat butter in the same pan. Fry the onions until they start to sweat while scraping up any browned bits stuck on the bottom of the pan
  • Add garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally

4Step 4

  • Add crushed tomatoes, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color

5Step 5

  • Remove from the heat, scoop the mixture into a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help it blend.
  • Pour the pureed sauce back into the pan. Stir the cream, sugar, and crushed kasoori methi through the sauce. Add the chicken and juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.

Pairs well with...

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