Easy Butter Chicken

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 in just 20 minutes. Bite-sized pieces of chicken are perfectly cooked in a creamy sauce, then seasoned with just a few carefully chosen aromatic spices to create a delicious and intense flavour. Serve with steamed rice, a dollop of yoghurt and a few fresh ingredients, such as cucumber and coriander (cilantro), for a fast and easy dinner.

Can you make Easy Butter Chicken ahead of time?

Easy Butter Chicken can be cooked and refrigerated for up to 3 days in an airtight container. 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 in an airtight container. You can also freeze it for up to 2 months.

Easy Butter Chicken

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5 from 20 reviews

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp freshly minced ginger
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp yellow mustard seeds
• 1 tsp ground turmeric
• 1 tsp sea salt flakes
• ¼ tsp cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• 1 cup (250 ml) pure (single/pouring) cream or thickened (heavy) cream

To serve

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

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Instructions

1. Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
2. Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
3. Add the 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 the tomato paste and cream and stir to combine. Cook for 8 minutes more.
5. Serve with plain yoghurt, coriander, cucumber, red onion and chilli (if using) with steamed basmati rice, topped with crispy-fried shallots if you like.

Notes

MAKE AHEAD

Cook and refrigerate for up to 3 days in an airtight container 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 in an airtight container 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