Butter Chicken Masala

by Cindy Yanasha Angulo in , , , , , , , ,

All I want when it’s cold outside is creamy, hearty, warm meals! I got sick of eating soup variations so I tried a recipe for Butter Chicken. It’s a little spicy, really creamy, packed with flavor, and I can have it with cauliflower rice which has been my new thing. Here’s my take! 


Time: 30 mins plus time for the chicken to marinate  


  • 1 cup plain yogurt (I used Greek)
  • 1 tablespoon lemon juice
  • 2 teaspoons freshly sliced ginger
  • 2 teaspoons ground cumin
  • 3 teaspoons ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 skinless chicken thighs, chopped into bite-sized cubes
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped chili pepper, I used jalapeño
  • 2 teaspoons hot paprika
  • 1 teaspoon salt
  • 1 cup tomato sauce, unseasoned
  • 1 cup half & half (can use heavy cream)
  • 1 tablespoon water
  • 2 teaspoons corn starch (optional) 
  • cilantro for garnish (optional)  


  1. Cut the chicken into cubes, removing any fat or skin, then add it to a large freezer / zip loc bag.
  2. Add the yogurt, lemon juice, 2 teaspoons of the cumin, cinnamon, cayenne, black pepper, fresh ginger and salt. 
  3. Close the bag removing any air, and use your hands outside of the bag to move the chicken around the mixture so it coats evenly. Refrigerate overnight.
  4. When you’re ready to cook the chicken, take it out of the bag with as little of the marinade as possible. Put it in a bowl & set it aside.
  5. In a pressure cooker, add the butter, garlic and jalapeno. Let it sauté for a bit so the butter melts & the garlic cooks. 
  6. In a small bowl, add 2 teaspoons cumin, paprika, salt, tomato sauce and heavy cream. Stir to combine.
  7. Pour the sauce over the chicken in the pressure cooker and cook for 5 mins. Let it release steam naturally for another 10 minutes before removing the lid. Hint: if you don’t have a pressure cooker, you can slow cook the mixture for 4 hours. 
  8. If using cornstarch to thicken the sauce, stir it into one tablespoon of water and add the mixture to the pressure cooker.
  9. Stir to combine.
  10. Garnish with cilantro and serve!