This butter chicken is a lovely rich curry - without the spicy heat of some curries. It comes with plenty of sauce to soak into the rice!
A little bit of up front prep is all you need, then you can cook this dish in less than 30 minutes.
I have a crockpot butter chicken recipe on the site that I use quite a lot, but I wanted to share with you this quicker version that (after a little bit of marinading time) can be on the table in 30 minutes.
Just as rich and creamy as the slow-cooker version, it's one of those curries that the whole family absolutely loves.
📋 What do we need?
🔪 How to make Butter Chicken
***Full recipe with detailed steps in the recipe card at the end of this post***
- Marinate chicken chunks in a mixture of yogurt, lemon juice, garlic and spices (see full list in recipe card) for 1 hour.
- Blend onion, garlic and ginger in a food processor until smooth, then fry the mixture in butter and oil until starting to brown at the edges.
- Add in the marinated chicken and cook for a few minutes to seal, then add in garam masala, curry powder, paprika and cinnamon. Stir to coat the chicken and fry for a couple of minutes.
- Add in stock, passata, tomato puree, sugar and cardamom. Simmer for 15 minutes, then stir through cream. Heat through and serve.
👩🍳PRO TIP If you want more of a chicken tikka butter chicken, you can grill (broil) the marinated chicken before adding to the dish (I grilled the chicken for the photos, and cooked the chicken in the sauce for the video - both versions are fantastic!).
Plenty of sauce to mop up with some garlic naan breads!
This is a very rich dish, so I tend to serve with with simple boiled rice.
📺 Watch how to make it
🍲 More fantastic curry recipes using chicken
Chicken and marinade:
For the sauce
- 1 large onion - peeled and roughly chopped
- 4 cloves garlic - peeled
- 2 tsp minced ginger
- 3 tbsp butter
- 1 tbsp sunflower oil
- ¼ tsp salt
- 1 ½ tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- ½ tsp cinnamon
- 120 ml (½ cup) chicken stock - - water plus a stock cube is fine
- 400 ml (14oz) passata
- 2 tbsp tomato puree
- 2 tsp sugar
- 6 cardamom pods - - sew them together with a piece of string so you can easily fish them out later
- 175 ml (¾ cup) double (heavy) cream
- Handful of chopped coriander to serve
- Place the chicken in a bowl with the marinade ingredients, stir together and cover. Leave to marinate for 1 hour (up to overnight).
- Place the roughly chopped onion and the 4 garlic cloves into a food processor and blend until smooth (if you’re using fresh ginger – rather than ready-minced – you can add the ginger in too.
- Heat the butter and oil in a large frying pan over a medium-high heat.
- Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
- Add the marinated chicken to the pan and cook for 3-4 minutes until sealed.
- Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
- Add the stock, passata, tomato puree, sugar and cardamom.
- Bring to the boil and simmer for 15 minutes.
- Remove the cardamom then stir in the cream and allow to heat through.
- Serve over rice, sprinkled with some freshly chopped coriander
- Swap out the chicken for quorn or tofu
- Add in some veggies - such as green beans, chunks of courgette (zucchini) or chopped bell peppers - add them after you've sealed the chicken.
- Swap out the mild chilli powder for medium or hot if you like it a little spicier.
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