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Butter Chicken

This Little Goat went to India
This Little Goat went to India




1 hour, 40 minutes

active time

40 minutes


3/4 cups full-fat plain Greek yogurt

2 Tbsp This Little Goat went to India

1 Tbsp ground turmeric

Kosher salt

1 Tbsp fresh lemon juice

2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes

1/4 cup unsalted butter

1 medium yellow onion, peeled and diced

1 (14.5-oz) can diced tomatoes, preferably fire-roasted

1/3 cup chicken broth

1 tsp tomato paste

3/4 cups heavy cream

Fresh torn mint leaves, for garnish

Jasmine rice and/or Naan, for serving


In a medium bowl, whisk together yogurt, India spice, turmeric, 1/2 tsp salt and lemon juice. Add chicken and toss to thoroughly coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.

Melt butter in a large skillet over medium heat until foamy. Add onion and cook, stirring regularly, until translucent and starting to brown, about 5 minutes. Stir in the tomatoes and 1 tsp salt and cook until slightly reduced, about 5 minutes more.

Add chicken and all of the marinade to the skillet and cook until chicken is starting to turn opaque, about 5-7 minutes. Stir in broth and bring to a boil. Once boiling, reduce heat to low and simmer, uncovered, until chicken is cooked through, about 30 minutes.

Stir in tomato paste and cream and continue cooking, stirring frequently, until sauce has thickened, about 5 minutes more. Season to taste with salt. Garnish with mint leaves and serve over jasmine rice or alongside warm Naan.

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