Butter Chicken

  • Cooking time50
  • Prep time15
  • Servings4
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


  1. Process yogurt, plum tomatoes, ginger, 2 cloves garlic, jalapeño pepper and garam masala in blender or food processor.
  2. 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.
  3. 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.
  4. 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.
  5. Cook, stirring occasionally, until heated through and Spread is melted, about 3 minutes.
  6. Serve, if desired, over hot cooked basmati rice and garnish with additional chopped cilantro.