Butter Chicken is one of my favorite take out meals. There was a great Indian restaurant on our old block and take out was my go to Saturday dinner. Then we moved and I've really been missing my weekend treat. Enter Mumbai to Maine's phenomenal butter chicken recipe. I stumbled upon this one while reading the Mumbai to Maine blog and decided to give it a try. Wow! It's so simple to make, so satisfying and has converted my husband into a curry fan. I loved it so much I sent Cherie Scott, the author of Mumbai to Maine and all around foodie genius, a note asking if we could share the recipe. So here it is (with a few home cook modifications) for all your comfort food needs! 

Makes 8-10 servings

For the Base: 


  • 2 cups thick greek yogurt
  • 2 tablespoons turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin 
  • 2 tablespoons of ground cardamom
  • 2 tablespoons ground coriander
  • 4 tablespoons kashmiri chili powder
  • 6 cloves garlic, (we made a paste with a microplane)
  • 2 tablespoons freshly ground ginger or ginger paste (we made paste by grating 1 inch fresh ginger with a microplane)
  • 2 teaspoons salt
  • 1 lime, juiced
  • 3 pounds of boneless chicken thighs, cut into 2-inch pieces


  1. Mix the yogurt, spices and lime juice together in a large glass bowl. Add the chicken pieces and coat with the marinade. Cover with plastic, refrigerate and let the meat marinate for at least 2 hours or overnight.

For the Gravy:


  • 6 tablespoons ghee, or salted butter
  • 4 yellow onions, finely diced
  • 2, 15 oz cans of tomato puree
  • 1 cup cilantro
  • 1 cup heavy cream


  1. Remove the marinated chicken from the refrigerator and let it reach room temperature, about an hour.
  2. In a 3-quart oven-proof pot or Dutch oven, sauté the yellow onions in the ghee for 5 minutes on medium-high heat until golden brown.  
  3. Add the marinated chicken with the left-over marinade and cook until the chicken changes color, about 10 minutes.
  4.  Add the tomato sauce and allow it to cook on medium heat for another 5 minutes.
  5. Cover the pot, reduce to a low simmer until the chicken is cooked, approximately 40 minutes. Resist the urge to peek! 
  6. Now give it a good stir, add the half ‘n half and chopped cilantro and let it simmer for another 5 minutes.
  7. To serve, warm and offer alongside basmati rice with naan and or papadums for a side. 


Recipe by Cherie Scott of Mumbai to Maine

October 14, 2020

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