Look for the seal.

Butter Chicken



– 3/4 cup Real California Greek-style whole milk plain yogurt – 2 tablespoons fresh lemon juice – 1 tablespoon garam masala (see note) – 1 tablespoon ground turmeric – 2 teaspoons ground cumin – 1 1/2 teaspoons salt, or more to taste – 1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces – 4 tablespoons (1/2 stick) Real California unsalted butter – 1 onion, halved and sliced – 2 tablespoons minced or grated fresh ginger – 3 cloves garlic, minced – 1/4 teaspoon ground cinnamon – 1/4 teaspoon ground cayenne pepper – 1 15-ounce can OR 1 3/4 cups crushed tomatoes, strained tomatoes, or tomato puree – 3/4 cup Real California half and half, heavy cream or evaporated milk – 3 cups cooked rice – 2 tablespoons chopped fresh cilantro – Naan bread, for serving (optional)
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Prep time: 40 minutes, plus time for chicken to marinate

Cook time: 40 minutes

In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, and salt. Add chicken, stirring to coat. Transfer mixture to a large resealable bag and set aside in the refrigerator for at least 1 hour or as long as overnight.

In a large skillet over medium-low heat, melt butter. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add ginger, garlic, cinnamon, and cayenne and cook, stirring, until ginger and garlic are fragrant, about 1 minute.

Increase the heat to medium and add chicken-and-yogurt mixture. Cook, stirring occasionally for 5 minutes. Add tomatoes and half and half or cream or milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Add more salt to taste.

Serve over rice, garnished with cilantro. Serve naan, if using, on the side.

Serves 4.

Note: Garam masala is an Indian spice blend. Look for it in the spice section of the supermarket.