Butter Chicken

Butter Chicken image


  • 1½ cups Hood Whole Plain Greek Yogurt
  • 2 Tbsp. lemon juice
  • 1½ Tbsp. ground turmeric
  • 2 Tbsp. garam masala
  • 2 Tbsp. ground cumin
  • 2 1/2 pounds boneless, skinless chicken breast cut into 1-inch chunks
  • 2 Tbsp. butter
  • 1 large red bell pepper, seeded and chopped
  • 1 large green bell pepper, seeded and chopped
  • 1 large yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. fresh ginger, peeled and grated
  • 2 14.5-oz. cans chopped tomatoes, drained
  • ¼ cup low sodium chicken broth or stock
  • ½ cup Hood Half & Half
  • 2 Tablespoons tomato paste
  • ½ bunch cilantro leaves, stems removed, chopped


  • STEP 1

    In a large bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Add the chicken and coat with the marinade. Cover, and refrigerate for at least 1 hour and for up to 24 hours.

  • STEP 2

    In a large skillet over medium heat, heat the butter. Add the peppers and cook for 2-3 minutes. Add the onion and cook for another 3-5 minutes, stirring frequently. Add the garlic and ginger and cook until the onions start to brown.

  • STEP 3

    Add the tomatoes and cook until for 2 minutes more.

  • STEP 4

    Add the chicken and chicken broth to the pan. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 10 minutes.

  • STEP 5

    Stir in the Half & Half and tomato paste and continue to simmer until the chicken is cooked through, about another 10 to 15 minutes.

  • STEP 6

    Garnish with chopped cilantro leaves. Serve over white or brown rice.

    (Butter Chicken only): Calories: 317, Carbohydrate: 12 grams, Fat: 13 grams, Saturated fat: 6 grams, Protein: 36 grams, Cholesterol: 127 milligrams, Sodium: 399 milligrams, Calcium: 82 milligrams.


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