Indian Butter Chicken

creamy curry-tomato sauce, tender chicken, jasmine rice, cilantro

1710 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 750 | Category: Gluten-Free | Allergens: Contains Milk (Butter + Cream) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


  • - Chef's Knife
  • - Large Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Slotted Spoon

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Butter Pads
  • - Chicken Tenders
  • - Crushed Tomatoes
  • - Curry Powder
  • - Diced Yellow Onion
  • - Fresh Cilantro
  • - Heavy Cream
  • - Jasmine Rice

Wine Pairings by @grapefriend

A Pinot Gris from Alsace will give you a little apple and lemon as well as a good dose of minerality.

Beer Pairings

You’ve got to go with an India Pale Ale with this dish. The slight bitterness and higher hopiness makes it a perfect match to the rich and spicy curry sauce.

TK Table Talk:

What is the weirdest thing you ever bought on Craigslist?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Indian Butter Chicken - Step 1

2. Cook Rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.

Indian Butter Chicken - Step 2

3. Prep Ingredients: Coarsely chop cilantro. Cut chicken into bite-size pieces.

Indian Butter Chicken - Step 3

4. Brown Chicken: Heat butter and 1 tablespoon oil in a large skillet over medium-high heat; sprinkle chicken with ¼ teaspoon each salt and pepper. Add chicken to skillet and cook, stirring occasionally, until browned, about 4 to 5 minutes. Remove chicken from skillet, reserving drippings in skillet.

Indian Butter Chicken - Step 4

5. Make Sauce: Add onion to drippings in skillet. Cook 3 minutes or until tender. Stir in curry powder and cook 1 minute. Add crushed tomatoes. Cook 3 minutes or until thickened. Stir in ¼ teaspoon salt and heavy cream. Simmer 2 minutes or until thickened. Add chicken to sauce and stir to coat.

To Serve: Divide rice evenly between 2 serving plates or bowls. Top with chicken and sauce and sprinkle with cilantro. Season with salt and pepper to taste.

Pro Tip:

Sautéing spices like curry powder is popular in Indian cuisine because it lends a brighter taste and aroma.

Spice it Up!: Add minced garlic and minced ginger to the sauce.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.