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Butter Chicken

  • Cooking time50 minutes
  • Prep time15 minutes
  • Recipe serves 4
recipe image Butter Chicken


  • 1/2 cup nonfat plain yogurt
  • 2 medium plum tomatoes , peeled and chopped
  • 1 piece (3/4-inch) fresh ginger , peeled
  • 4 cloves garlic , crushed (divided)
  • 1 small jalapeno pepper , seeded and chopped
  • 1/2 tsp. garam masala *
  • 4 boneless, skinless chicken breasts (about 1-1/4 lbs.), cut into large chunks
  • 4 Tbsp. Country Crock® Spread , divided
  • 1 medium onion , finely chopped
  • 3/4 cup 2% milk
  • 2 Tbsp. heavy cream
  • 3 Tbsp. finely chopped fresh cilantro
Calories from Fat120.00
Total Fat13.00 g
Saturated Fat5.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat3.000 g
Cholesterol105 mg
Sodium310 mg
Total Carbs12.00 g
Dietary Fiber1.0 g
Sugars7.00 g
Protein34.00 g
Calcium15 %
Iron6.00 %
Omega-30.35 g
Omega-62.79 g
Vitamin C70.0 %
Vitamin A30.0 %


  1. Process yogurt, plum tomatoes, ginger, 2 cloves garlic, jalapeño pepper and garam masala in blender or food processor. Arrange chicken in large, shallow non-aluminum baking dish and top with yogurt marinade. Cover and marinate in refrigerator, turning chicken occasionally, 2 hours or overnight.
  2. Melt 2 Tbsp. Country Crock® Spread in large skillet over medium heat and cook onion and remaining 2 cloves garlic, stirring occasionally, until onion is tender, about 4 minutes. Add chicken and marinade and cook over medium heat, stirring frequently, 15 minutes. Reduce heat to low and simmer covered until sauce thickens, about 15 minutes. Stir in milk; heat through. Stir in cream, remaining 2 Tbsp. Country Crock® Spread and cilantro. Cook, stirring occasionally, until heated through and Spread is melted, about 3 minutes. Serve, if desired, over hot cooked basmati rice and garnish with additional chopped cilantro.
*Substitution: Use 1/2 tsp. ground cloves and 1/2 tsp. ground nutmeg.