Easy Butter Chicken Recipe

Many of the butter chicken recipes I have come across are pretty complex. They require multiple ingredients and long marinating times; some even require ingredients to be blitzed in a food processor. This Easy Butter Chicken is made with the simplest ingredients, and I can have dinner on the table within 15 minutes. Bite-sized pieces of chicken are perfectly cooked in a creamy sauce, seasoned with just a few carefully chosen aromatic spices to create delicious and intense flavour. Serve with steamed rice, a dollop of yoghurt, and a few fresh ingredients such as cucumber and coriander for a fast and easy dinner.

Can you make Easy Butter Chicken ahead of time?

Butter Chicken can be cooked and refrigerated for up to 3 days. It can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.

Is Easy Butter Chicken suitable for leftovers?

Yes, refrigerate Easy Butter Chicken for up to 3 days. You can also freeze it for up to 2 months.

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Easy Butter Chicken Recipe

Easy Butter Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp ginger, minced
  • 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp yellow mustard seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tbsp tomato paste
  • 1 cup (240 ml) pure cream (or thickened/heavy cream)

To serve

  • 2 tbsp yoghurt
  • Coriander/cilantro sprigs 
  • 1 cucumber, finely sliced
  • ½ red onion, finely sliced
  • 1 fresh chilli (optional)
  • Steamed basmati rice, topped with fried shallots (optional)

Instructions

  1. Heat olive oil and butter in a large skillet on medium heat.
  2. Add onions, garlic and ginger. Cook, stirring for 1 minute until fragrant.
  3. Add chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring for 3-4 minutes until the chicken is slightly browned.
  4. Add tomato paste and cream and stir to combine. Cook for 8 minutes more.
  5. Serve with plain yoghurt, cilantro, cucumber, red onion and chilli, if using, with steamed basmati rice topped with fried shallots if you like.

Notes

MAKE AHEAD

Cook and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing. 

LEFTOVERS

Cook and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: chicken, indian
  • Method: pan
  • Cuisine: Indian