Cardamom butter chicken is a luxurious and aromatic twist on the classic Indian dish, blending rich, creamy flavors with the warm, slightly citrusy essence of cardamom. This dish is everything you love about butter chicken – tender, juicy chicken in a velvety tomato-based sauce, elevated with the subtle floral notes of cardamom that add depth and elegance.
The chicken is typically marinated in yogurt, garlic, ginger, and spices like cumin, coriander, turmeric, and garam masala. What sets this version apart is the inclusion of ground cardamom or crushed green cardamom pods in the marinade or sauce, which infuses the dish with a beautifully fragrant note that complements the smoky, savory spices.
Once marinated, the chicken is either grilled, pan-seared, or roasted until lightly charred, locking in moisture and flavor. It’s then simmered in a rich sauce made from butter, tomatoes, cream, and a blend of spices. The butter and cream create a luscious, silky texture, while the tomatoes add a slight tang that balances the richness. The cardamom subtly lingers in the background, enhancing the overall warmth and complexity of the dish.
Cardamom butter chicken is traditionally served with fluffy basmati rice, warm naan, or roti to soak up every drop of the flavorful sauce. A side of cucumber raita or a crisp salad helps refresh the palate between bites.
For drinks, it pairs beautifully with a chilled lager, crisp white wine like Sauvignon Blanc, or even a mango lassi for something sweet and cooling.
This dish is perfect for both special occasions and comforting weeknight dinners. The combination of rich butter, aromatic cardamom, and tender chicken creates an unforgettable, restaurant-worthy experience right at home.
Ingredients
- 500 g chicken breast cut into bite-sized pieces
- 2 tbsp butter unsalted
- 1 tsp ground cardamom
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt to taste
- 1/4 tsp cayenne pepper optional, for heat
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
Instructions
- In a large pan over medium heat, melt the butter and add the vegetable oil.
- Add the chopped onion and sauté until golden brown.
- Stir in the garlic and ginger, cooking for another minute.
- Add chicken pieces and cook until they start to brown.
- Stir in cardamom, cumin, coriander, garam masala, cayenne pepper, and salt, mixing well to coat the chicken.
- Pour in the tomato puree, reduce heat to low, and let simmer for 20 minutes.
- Add the heavy cream, stir well, and cook for an additional 10 minutes until the sauce thickens.
- Taste and adjust seasoning if necessary.
- Garnish with cilantro if desired, and serve hot with rice.
Nutrition
This is the best butter chicken I’ve ever made! The cardamom adds such a nice flavor. Definitely a 5-star recipe!
I tried it but taste was too strong, I think too much cardamom? Maybe skipping it next time.
I don’t know, it was okay but my chicken got a bit dry. Maybe cook it less?
Was a bit skeptical at first. The flavor was great, but my chicken was a bit dry. Maybe I overcooked it?
YUM! I love butter chicken! This is a real keeper! ❤️
I mean, cardamom and chicken? Seems weird but gave it a shot. Not bad, but I probably won’t make it again.
I was skeptical about the cardamom but gave it a try. It turned out pretty good, although I think I prefer my usual recipe without it. 3 stars.
Cardamom can be a gamble, but I’m glad you tried it! It’s a unique flavor for sure. Next time, maybe less cardamom could work for you!
Made this last night—surprisingly fragrant. The cardamom + garam masala combo is legit. I used a little extra chili because I like it spicy.
Glad you liked it! The cardamom really does make a difference—extra chili is the way to go if you’re into heat 😄
I messed up the ingredients and put too much garlic. Tasted strong but still kinda good, I guess? 2 stars.
Don’t sweat it! Garlic can sometimes just amp up the flavor. I’m sure it still turned out tasty! 👍
Easy to make but not my favorite. My kids didn’t eat it. May not try again. 2/5.
Honestly pretty good, but I think 20 minutes was a bit long for my chicken breast chunks—some pieces got slightly dry. Next time I’ll brown them and then simmer a bit shorter. Flavor was still great though.
Can’t believe you put cardamom in chicken. Seems weird but it was surprisingly good.
Yum! But it was way too rich with all that cream. Next time I might use less.
Yummy! I loved the creaminess. Best chicken dish I’ve ever made!
Yum! This is totally a win in my book. So easy to make and it tasted like something from a restaurant. Will def make again!
This recipe is too complicated for me. Why so many spices?
Cardamom? Really? Never heard of using that in chicken before. Can’t imagine it tastes good.
Absolutely delicious! The cardamom gives it a unique twist. Will make again for sure!
Made this tonight and it actually tastes like a proper restaurant curry. The cardamom is subtle but makes a huge difference. Loved the creamy finish!
Good flavor but my sauce never really “thickened” until I simmered longer than 10 minutes. Next time I’ll reduce the tomato puree first.
I dunno… 20 min simmer should thicken it for me. Did you use low-fat tomato puree or was it more like crushed tomatoes? I usually add cream last and it thickens anyway.
Thanks! I noticed mine also took longer than expected to thicken—maybe my heat was too low. Reducing the tomato puree first sounds like a great fix.
I don’t know about this… Cardamom in butter chicken? Sounds odd. I think I’ll stick to the traditional way.
Bland as hell. I added more spices and it still didn’t help. Gonna stick with my usual butter chicken recipe.
Easy to follow, but my sauce was too thin. Should I’ve cooked it longer?
Wow, my family loved it! I added extra cayenne for some kick, soooo good!
OMG! Delicious! I never liked cardamom before but this changed my mind!
Is cardamom really necessary? I’m not a fan of the taste. 🤔
How much heavy cream? I overdid it and it was very rich. 😅
I think it’s supposed to be 1/2 cup! Overdoing it can definitely make it too rich. Maybe try less next time!
Heavy cream? Who needs it? Just use milk, way healthier! 😉
tasted good, but took too long to cook. I’m impatient!
Nice recipe, but I think it could use more spices. I love spicy food, and the cayenne pepper didn’t do much for me.
I added peas and it made it even better! Experiment with it! 😄