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.
Print Easy Butter Chicken
With the same delicious flavours as the classic Indian curry, this amazing Easy Butter Chicken recipe is made in just 20 minutes. Tender chicken is cooked in a creamy, tomatoey sauce brimming with aromatic spices, yet it’s mild enough to be family-friendly. Rice, yoghurt and cucumber make the perfect accompaniments.
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 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 (see note 1 about gluten)
- 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)
Instructions
- Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
- Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
- 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.
- Add the tomato paste and cream and stir to combine. Cook for 8 minutes more.
- 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
Note 1 – Although garam masala is usually gluten-free, always check the label to be 100% sure.
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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, indian
- Method: pan
- Cuisine: Indian
Nadine says:
Love this recipe. Have made it many times and often double it and freeze the leftovers. Takes me longer to cook than stated, but its worth it. Thank you for such a delicious recipe!
Bel Bennett says:
I made this butter chicken and it’s got to be the best version I’ve tasted. The sauce was insanely delicious and whilst I didn’t know how onion and cucumber would work it seriously did with all the suggested sides. I could not get enough of it! Will definitely be cooking this on rotation in our house hold.
Sonia says:
So much better than packet versions, and so simple and easy to make.
I served mine with some frozen mixed steamed veg and some ready-to-eat pappadams and couldn’t be happier with the result with the amount of time and effort put in. Tasted even better heated up the next day!
Karen says:
Tried this tonight with my ‘violently opposed to anything new’ smalls (5, 3 & 1.5)…and they loved it!! Served with cucumber, julienned carrot and homemade naan. Delicious!
Going into the rotation for sure!
katekempthorne says:
Love it, so does the family.
kymlazaridis says:
My daughter and I made this tonight. Absolutely delicious. Made it with fresh Naan bread.
dea says:
So easy to make and has become a meal that we will have regularly. My husband and 3yr old son LOVE it!!
Nadia Hordern says:
Absolutely delicious! I’ve made this a few times and everyone in the family loves it! For my large family I double the recipe – during winter I’ve started popping it in the slow cooker – whole chicken breasts for 4 hours on low – perfection!
bridgetbrasser says:
So good! Another family fave!
hailz_k90 says:
This was absolutely delish and was super easy to make! Will be a regular in our household
vanessaclark says:
Best Butter chicken I’ve made. My family said it tasted better than the restaurant. Yay! Win/win 👍🏽❤️
kirstenthompson says:
This was really good!! Thank you
Hubby said “One of your best babe!”
I also threw in some frozen beans & red capsicum
Great depth of flavours definitely won’t be using the packets anymore.
Love your page x