Sunny’s Butter Chicken



1 cup Greek yogurt

2 tablespoon chili powder 

2 tablespoon ground cumin 

2 tablespoon turmeric 

2 tablespoon garam masala 

2 tablespoon hot Hungarian paprika 

Kosher salt and freshly ground black pepper 

2 pounds boneless, skinless chicken tenders, cut into 1-inch sections 

4 tablespoons salted butter 


1/2 cup crushed tomatoes

1 teaspoon sugar 

2 frozen ginger pods (or 2 inches ginger, grated) 

2 frozen garlic pods (or 2 cloves garlic, grated) 

3/4 to 1 cup heavy cream, at room temperature 

Kosher salt and freshly ground black pepper 


1/4 cup chopped fresh cilantro, plus more to garnish 2 cups cooked basmati rice 


  1. For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop half into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours. Cover the remaining marinade and place into refrigerator.
  2. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  3. For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Add in the remaining marinade from the refrigerator. Partially cover and simmer on low for 20 minutes.
  4. For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

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