Have you always wanted to know how to make Indian butter chicken at home? Well now you can with my super easy Butter Chicken recipe. Ready in 30 minutes, and delicious served on white rice with garlic naan on the side. Plus, prepare the spice mix in advance and it's even quicker!
You know that amazing feeling at the end of a long week, when you are sitting at home on the couch with the whole weekend ahead of you and the biggest decision you are faced with is what to order in for dinner? Well, when you live in the middle of nowhere with no possibility of having any sort of takeout delivered, you've gotta get a bit creative. Because we miss the luxury of takeaways on a Friday night, I'm slowly working my way through the list of our favourite takeout meals and recreating them at home. It's not quite the same, but that's what you get for living in the boonies!
This is my version of the Indian takeaway classic, and one of our favourites - butter chicken. You are going to LOVE it!! While it may not be totally authentic, it's a super simplified recipe and is so quick to make! And both Josh & I think it's as good as any we've had from an Indian place and so much better than any sauce that comes from a jar. There is no marinating involved - mostly because I always get mad when I'm frantically looking for inspiration at 5...ok 6pm and come across a recipe that looks perfect except that I needed to start it 4 hours ago.
The other amazing shortcut with this recipe is that you can make the spice mix up in advance (similar to my Burrito Spice Mix) and keep it in a jar in the pantry so that you can whip up this butter chicken recipe at a moments notice. You know, for those times when your husband calls at 2pm to request curry for dinner, even though you asked him at 7am and got nothing. The instructions for making a large batch of the spice mix are in the recipe notes.
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There are quite a few different spices in this easy butter chicken recipe, but nothing fancy and definitely all things you will either have or can buy from the supermarket. The spices are ground coriander, paprika, cumin, cinnamon and the key spice in butter chicken - garam masala. You can also add chili powder but I usually leave it out. I definitely like my butter chicken to be mild. Plus, Sadie is at the stage now where she eats whatever we eat so I don't want to scare her off certain foods with a bit hit of chili!
The spices are what pack the flavour punch in this butter chicken so the sauce is a simple combination of tomato paste and water with cream added at the end to thicken it and create that amazing luscious, silky sauce that we all love. Plus a knob of butter thrown in for good measure...and because it's butter chicken right? 🙂 The good news is, I've also made this with coconut cream and it was just as good, so for anyone out there who is dairy free, you don't have to miss out! You can also just skip the butter at the end.
Easy Homemade Butter Chicken has become a staple at our house - it's definitely not the healthiest meal option but it's quick, easy, super flavourful and the perfect option for homemade takeout! And on a Friday, who cares!
More easy dinner ideas:
Super Simple Spaghetti Bolognese
Sheet Pan Sausage and Veggies with Satay Sauce
30 Minute Stovetop Macaroni Cheese
Mushroom Pasta with Garlic Herb Butter Sauce
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Recipe adapted from Food Mag NZ
Easy Butter Chicken Recipe
Ingredients
- 400 grams chicken breast or thighs (boneless & skinless and sliced into 2cm strips)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder (optional)
- 1 Tablespoon olive oil or butter
- 2 cloves garlic (crushed)
- 1 Tablespoon fresh ginger (grated)
- ¼ cup tomato paste
- 1 - 1 & ½ cups water (start with 1 and add extra if you want it to be super saucy)
- ½ cup cream (see recipe note 1)
- 1 Tablespoon butter (see recipe note 1)
Instructions
- Place the chicken pieces in a medium sized bowl, add the coriander, cumin, paprika, garam masala, salt, cinnamon and chili powder (if using) and toss to coat the chicken evenly.
- Heat the oil or butter in a frying pan over a medium heat. Add the chicken pieces and cook for 5 minutes until cooked through.
- Reduce the heat to medium-low, add the garlic and ginger and cook for another 2 minutes.
- Add the tomato paste and water and allow to simmer for 10 minutes until the chicken is fully cooked. Stir in the cream and butter and cook for a further 2 minutes until the sauce has thickened.
- Serve with rice and garlic naan bread. Cover any leftovers and store in the fridge for 2 days.
Notes
If you tried and loved this recipe, please leave a comment and a rating below!
M H says
The flavours are Superb!! My teen son made this tonight for his brother and I. He doubled the recipe. It was so very delicious, way better than several celebrity type recipes we've made previously. My only change is that we will use less water though next time. Thanks so much : )
Carol says
An absolutely wonderful, simple recipe to prepare.
I have mixed a jar of the spices, as suggested, & intend making it again & again - especially with the suggestion of the Crock Pot.
Thank you for it. I love it.
Dawn says
Very easy, very quick, and very tasty. We loved it.
Renee says
Hello!
I want to make this recipe and like to meal prep, as I am a shift worker.
If I cook this, butter and cream too, then freeze it. Will it be ok to reheat either in the microwave or saucepan? Or will the dairy go funny?
Laura says
I have frozen it completely cooked with cream and butter and it defrosts perfectly!
Melissa says
Hey Laura, how many servings is this? 4? Just wanting to know if I can double it, and stretch it out to 8 servings. Thanks!
Laura says
Hi Melissa, yes this is for 4 servings and you can very easily double it!
Sharon says
Made this tonight and it was amazing - will totally be doing this one again.
Shan says
Super easy recipe and so yummy! My one year old demolished her serving
Maria says
Made this for dinner for my family. Everyone loved it. I spiced mine up since I prefer a bit more chilli but it was perfect for everyone else. Thanks for a great recipe!! 🙂
Heidi Wruck says
Hey Laura! I'm gonna try this recipe this week & I can wait. I'm gonna prep it the day before and put it in the fridge overnight to cook the the S.C the next day. My question is; when prepping in this way, are we bothering to coat the chicken, or are we putting the spices in with everything and give it a good stir? Tu meke!
Laura Evans says
Love it! Make it all the time when I have people over for dinner ❤️❤️
Jasmine says
Love this butter chicken, so quick and easy to whip up.
Kate says
Easy and delicious
Julia says
Tasty and easy.
Next time I'll use a bit less water and try out the chili.
All the kids were enthusiastic. Thanks!
Meg says
Awesome and love how I can change the servings so it changes the amount of ingredients. Was a hit! Will premake a bit of the spice mix now for ease & future use. Thanks so much for sharing!
Catherine de Seton says
I have been relearning to cook i.e. feed myself better during Lockdown. I made your Butter Chicken last night but within the healthier version. I even created the spice mix. Next time, I will use more of the spice mix but overall...pleased. Lunch today: I had some left over, so I added some more spice and bit more of tomato paste/coconut cream and YESSH
The reason wasn't exactly to do with the chicken but one of the essential foodboxes (no choice what came!) came with a Kashmir curry pouch and some UHT coconut cream. I wasn't sure about it all, the first night, well I was so "hot" afterwards so I took it back a notch.
Amy Fraser says
Hi there! Looking forward to trying this recipe as have done the meal prep and put in freezer. I was just wondering what the final instructions are for the slow cooker method. The final instructions given are 'thaw in the fridge overnight and add to the slow cooker and cook according to instructions.' But I can't find these instructions anywhere. How long should I put it in for and when would I add the final ingredients of cream and butter?
Thanks for your help.
Laura says
Hi Amy, sorry about that, I'll add those instructions in now. Cook for 2-3 hours on high or 4-6 hours on low until the chicken is cooked through, then stir through the butter and cream. Laura
Michelle says
I made this in my slow cooker today after previously preparing it and freezing (from your food prep page). It didnt look at all like this and was super watery. Hubby said it was bland. Not sure if it's just because it was cooked in the slow cooker or something, as I followed your recipe and slow cooker instructions!
Laura says
Hi Michelle! I am so sorry about this - I need to make a note in the freezer meal instructions to cut the water down to only 1/2 cup as of course cooking in the slow cooker nothing evaporates. I will change those instructions now, thank you for pointing that out! Laura
Michelle says
My husband and I cooked this tonight and all we can say is WOW! It is so amazing. The flavours all go so well together and we won’t be getting a take-out butter chicken ever again!
Margie says
Hi,
Is ground cumin the same as powdered? Thanks, sounds yum! 🙂
Laura says
Hi Margie, yes it is the same thing 🙂 Laura
Jess64 says
This sounds great, could you share how you make up the spice mix and how much you use in a recipe if you have the spice mix premade.
Laura says
Hi Jess! Sure thing - to make enough spice mix to make the recipe 4 times, mix together 8 tsp ground coriander, 4 tsp ground cumin, 4 tsp paprika, 4 tsp garam masala, 2 tsp salt, 2 tsp cinnamon and 1 tsp chili powder (optional) and store in a jar in the pantry. When following the recipe, add 2 TBSP of the made up spice mix to the chicken before cooking. I've also added these instructions to the recipe notes, so they will be there if you print it off. Hope you enjoy it!
Jess64 says
Thank you so much, I will be making that spice mix this weekend.