This Indian classic butter chicken curry is ready in just 30 minutes and is the perfect crowd-pleasing dish. Furthermore, it’s quick and easy to make but is absolutely delicious! It’s creamy tomato base if full of flavour but subtle on spice. I’ve used chicken thighs because I find them more tender. However, you can substitute them for chicken breast if you prefer.

Make it Vegan

Simply use your favourite vegan-friendly chicken pieces, and substitute the butter and cream for vegan versions.

Check out my Instagram page for more recipe inspiration! Similarly, you could make my delicious Easy Chickpea and Spinach Curry recipe if you want to make an Indian feast!

Easy Homemade Butter Chicken

Creamy Indian butter chicken curry. Made with onions, garlic, ginger, passata, double cream and subtle spices. Served over fluffy basmati rice, with fresh coriander and naan bread.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 2 people

Ingredients

  

• 2 tbsp Butter
• 1 Onion (thinly sliced)
• 4 Boneless chicken thighs (cut into bite sized chunks)
• 3 Garlic cloves (crushed)
• Ginger (thumb-sized, grated)
• 2 tbsp Garam masala
• 1 tbsp Tomato puree
• 2 tsp Ground coriander
• 1 tsp Mild chilli powder
• 1 tsp Turmeric
• 1 tsp Coriander (dried herb)
• 500g Passata
• 100ml Double cream

To Serve

• Cooked rice (to serve)
• Naan bread (to serve, optional)
• Bunch fresh coriander (to serve)

Instructions

 

• Add the butter to a large pan and heat to medium. Fry the onion for 3 minutes and then add the chicken. Cook for 3-4 minutes until browned.
• Add the garlic, ginger, garam masala, tomato puree, ground coriander, mild chilli powder, turmeric, coriander and passata. Turn the heat to low and simmer for 20 minutes. Stir occasionally.
• Add the cream, season to taste and stir for a minute until warmed through.
• Serve over rice, with naan bread (optional) and top with fresh coriander.

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