Skip the traditional marinade and make this 30 minute butter chicken for your next busy night in. This recipe, for arguably the most recognised curry in the world, is made in one pot, cooked in half an hour and packed full of flavour. Finish it off with last minute naan and you have the ideal meal for when you’re short on time!
Other Easy Curry Recipes
Ingredients for the 30 Minute Butter Chicken Recipe
Aromatics: onion, garlic cloves, fresh ginger, long red chilli (optional)
Spices: ground cumin, garam masala, ground coriander
Protein: chicken thigh fillets, boneless and skinless
Sauce: tomato paste, tinned tomatoes, coconut cream
Finishing touches: salt, pepper, sugar, coriander
How to Make Quick Butter Chicken
Add the onion, garlic, ginger and chilli (if using) to a blender or use a stick blender to blitz them with 30 ml of the oil until finely minced.
Heat a large cast-iron or heavy-based pot over medium-high heat. Pour in the onion mixture and cook for about 1 minute, stirring, until fragrant.
Add the remaining oil along with the cumin, garam masala, ground coriander and chicken pieces. Cook, stirring frequently, for about 2 minutes, until the chicken is coated in the spices and beginning to brown lightly.
While the chicken is browning, add the tinned tomatoes to the blender and blend until smooth.
Stir the tomato paste through the chicken so it evenly coats the pieces.
Pour in the blended tomatoes, coconut cream, salt, pepper and sugar. Bring the mixture to a rapid simmer. Set the lid slightly off-centre so steam can escape and simmer briskly for about 20 minutes, stirring occasionally.
Remove the lid, stir through the chopped coriander and continue simmering rapidly for another 2 minutes.
Serve hot with freshly made naan, steamed rice and a scattering of fresh coriander if you like.
Classic Butter Chicken FAQs
Can I make 30 minute butter chicken ahead of time?
Absolutely. In fact, it often tastes even better the next day as the spices have more time to develop. Store it in the fridge and gently reheat on the stove, adding a splash of water or cream if it thickens too much.
What can I serve with butter chicken?
Fluffy rice is the classic choice, but naan or roti are perfect for scooping up every bit of that rich sauce. A simple cucumber yoghurt salad on the side adds a fresh contrast.
Can I freeze butter chicken?
Yes, it freezes beautifully. Let it cool completely, then store in an airtight container. It will keep well for a few months. Defrost overnight in the fridge and reheat gently.
How do I make butter chicken less spicy?
Leave out chilli and lean into the cream or yoghurt to mellow the heat. A touch of sugar can also balance things out without affecting the flavour too much.
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier and are more forgiving, especially in a quick cook like this. If using breast, be careful not to overcook it.
Why is my butter chicken sauce too thin?
It likely just needs a little more simmer time. Let it bubble away until it thickens to the consistency you like.
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If you enjoyed this recipe, you might like some of my other curries or Asian dishes.
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30 Minute Butter Chicken
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 onion - brown, roughly chopped
- 3 cloves garlic - peeled
- 15 grams ginger - roughly chopped
- 1 long red chilli - optional
- 30 ml vegetable oil - 6 tsp
- 30 ml vegetable oil - extra
- 2 tsp cumin - ground
- 2 tsp garam masala
- 1 tsp coriander - ground
- 1 kg chicken thigh fillets - boneless and skinless, cut into bite size pieces
- 2 tbsp tomato paste
- 400 grams tomatoes - tinned
- 400 ml coconut cream
- 1½ tsp salt
- ½ tsp pepper
- 2 tsp sugar
- ½ cup coriander - finely chopped (including stalks)
- fresh coriander - for serving (optional)
Instructions
- Using a blender or stick blender, mince the onion, garlic, ginger and chilli (if using) with 30 ml of the oil.
- Heat a large cast iron or heavy-based pot. Pour in the onion mixture and cook for 1 minute.
- Add the remaining oil along with the cumin, garam masala, coriander and chicken pieces. Cook, stirring, for 2 minutes, or until the chicken is coated in spices and lightly browned.
- While the chicken is browning, add the tomatoes to the blender and blend until smooth.
- Stir the tomato paste into the chicken to coat.
- Add the blended tomatoes, coconut cream, salt, pepper and sugar, and bring to a rapid simmer. Place the lid slightly off-centre to allow the steam to escape and simmer rapidly for 20 minutes, stirring occasionally.
- Remove the lid, add the coriander and simmer rapidly for a further 2 minutes. Taste and add more salt, pepper or sugar if required.
- Serve with last minute naan, steamed rice and fresh coriander.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
