Quick-and-easy Butter Chicken

6th April 2020
Quick-and-easy butter chicken
Serves 4
This is not a recipe handed down from generation to generation. It is a simple and quick Butter Chicken recipe modified to be made with basic spices in most homes. An easy recipe great for beginners that is as simple to make as it is delicious to eat. Give it a go!
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 900g chicken breasts, cubed (or boneless thighs)
  2. 2 knobs of butter
  3. 1 large onion, chopped
  4. 3 garlic cloves, chopped or minced
  5. 1 Tbsp garam masala
  6. 1 Tbsp grated ginger
  7. 1 tsp chilli powder
  8. 1 tsp ground cumin
  9. 1/2 tsp cayenne pepper
  10. 1 can chopped and peeled tomato's
  11. 25ml tomato sauce (or puree)
  12. 2 cups cream
  13. 50g butter to stir though right before serving
  14. Salt and pepper to taste
  1. Use a knob of butter (it's called butter chicken peeps) and brown off the chicken in a heavy based saucepan in batches. You only need to get some colour on them, no need to cook as they will cook in the sauce later. Remove from the pan when done and repeat for all batches.
  2. Using the same pan (great for flavour) add in another generous knob of butter and the diced onions and cook until translucent (about 3 mins).
  3. Add in the garlic, ginger, chilli powder, garam masala, cayenne pepper and cumin and stir to bind all the spiced together with the onion. This is the base flavour of your curry dish and should already start to smell amazing. This is a quick process and should not take more than 60 - 90 seconds.
  4. Add in the tinned tomato's and puree (or glug of tomato sauce) and mix thoroughly before bringing the temperature of the combined mixture back up to a simmer. (Not a boil!)
  5. After 5 mins add in the cream and bring the liquid mixture back up to a simmer again.
  6. Add in the browned chicken pieces (or thighs) and simmer for a further 10-15 minutes. Keep the lid off the pan so the sauce thickens slightly. Again watch the heat here, don't let it start to "bubble". thats a rolling boil, we don't want that!
  7. Take your generous 50g of butter and mix through the mixture, before seasoning with salt and pepper to taste and serve immediately on basmati rice, garnished with fresh coriander.
  1. * I find checking the colour of the curry is the best way to ensure you are on the right track. You want that delicious deep butter chicken colour on your plate.
  2. *Like most curry's this tastes AMAZING the next day! Why not double up on all ingredients and make a batch to keep for later in the week! YUM!
  3. * I personally use one cup of cream and one cup of milk, I find it gives a better flavour in the finished dish but does make the sauce slightly more liquid hence the need to ensure the lid of the pan is off for the 10-15 min simmer.
  4. * If you don't have tinned tomato's use fresh ones and blitz them in a processor. Just de-skin them first.
The Great Food Trip http://thegreatfoodtrip.com/

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