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rachael ray butter chicken recipe

Rachael Ray Butter Chicken Recipe

Rachael Ray's butter chicken brings rich, spiced, creamy goodness to the table in less than an hour!
Rachael keeps the process simple without losing the depth of a slow-simmered dish.
Marinating the chicken in yogurt and spices for at least 30 minutes makes all the difference—it keeps it tender and lets the seasoning soak in.
The sauce comes together quickly with tomato puree, cream, and just the right amount of warming spices to bring everything together.
A pat of butter right before serving brings everything together, rounding out the sauce in the best way possible.
Scoop it up with warm naan or serve it over rice for a meal that’s as comforting as it gets.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Servings: 4

Ingredients

  • 2 lbs Chicken boneless, skinless
  • 2 tbsp Ghee or Oil
  • 2 tbsp Butter
  • 1 Onion chopped
  • 1 tbsp Garlic minced
  • 1 tbsp Ginger grated
  • 1 cup Tomato Sauce
  • 1 cup Heavy Cream
  • 2 tbsp Garam Masala
  • 1 tsp Cumin
  • 1 tsp Coriander
  • Salt to taste
  • Fresh Cilantro for garnish

Instructions

  • Heat ghee or oil and butter in a large nonstick skillet over medium-high heat.
  • Add the chicken, browning it for about 3 minutes on each side.
  • Remove the chicken and set it aside.
  • In the same skillet, sauté the onion until it becomes translucent.
  • Add garlic and ginger, cooking until fragrant.
  • Stir in tomato sauce, heavy cream, garam masala, cumin, coriander, and salt.
  • Return the chicken to the skillet.
  • Simmer the mixture on low heat until the chicken is cooked through, about 20 minutes.
  • Serve hot, garnished with fresh cilantro.
  • Enjoy with rice or naan for a complete meal!