Name: Easy Butter Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, small diced; 2 teaspoons ginger, grated; 3 garlic cloves, minced; 1 tablespoon garam masala; 1 teaspoon chili powder; 1 teaspoon mustard seeds; 1 teaspoon coriander; 1 teaspoon curry powder; 2 pounds chicken breast, cut into ¾-inch chunks; 3 ounces tomato paste; 3 ounces red curry paste; 1 teaspoon salt; ¼ teaspoon black pepper; 1 (14-ounce) can coconut milk; Rice or naan; Cilantro (optional garnish)

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Introduction

Butter chicken is a beloved Indian dish known for its rich, creamy tomato sauce and tender chicken pieces. This easy recipe combines aromatic spices and coconut milk for a deliciously flavorful meal that’s perfect for weeknight dinners or special occasions.

The image shows a white bowl filled with three layers: a base layer of white fluffy rice, a thick orange creamy curry with chunks of chicken spread evenly on top, and a piece of light tan naan bread leaning on the bowl’s side, slightly covering the rice. The curry is garnished with small chopped green herbs scattered across the surface, adding a fresh contrast to the rich orange sauce. The bowl sits on a white marbled surface with some fresh green parsley leaves placed nearby. Another bowl of similar curry and rice is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, small diced
2 teaspoons ginger, grated
3 garlic cloves, minced
1 tablespoon garam masala
1 teaspoon chili powder
1 teaspoon mustard seeds
1 teaspoon coriander
1 teaspoon curry powder
2 pounds chicken breast, cut into ¾-inch chunks
3 ounces tomato paste
3 ounces red curry paste
1 teaspoon salt
¼ teaspoon black pepper
1 (14-ounce) can coconut milk
Rice or naan, for serving
Cilantro, for serving

Instructions

Step 1: Heat the butter and olive oil in a large skillet over medium-high heat. Cook the diced onions until they become soft and translucent, about 3 to 5 minutes. Stir in the grated ginger and minced garlic and cook for an additional 1 to 2 minutes.
Step 2: Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Toast the spices until fragrant, about 2 minutes. Then add the chicken chunks, tomato paste, red curry paste, salt, and black pepper. Stir well until the chicken is fully coated with the spice mixture, onions, and pastes.
Step 3: Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through.
Step 4: Serve the butter chicken hot over white rice or with naan bread. Garnish with fresh cilantro if desired for a burst of color and freshness.

Tips & Variations

For extra richness, stir in a few tablespoons of heavy cream or yogurt just before serving.
Use boneless thighs instead of breast for a juicier result.
If you prefer less heat, reduce the chili powder and red curry paste quantities.
Adding a squeeze of lemon juice at the end brightens the flavors beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the butter chicken for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a large pan filled with rich orange-red butter chicken curry, with many tender chicken pieces covered in thick smooth sauce. On top, there is a swirl of white cream and scattered fresh green parsley leaves that add a fresh touch. To the left, there are two pieces of soft, lightly toasted naan bread stacked on a white marbled surface, and on the right, a white bowl filled with fluffy white basmati rice. The scene is set on a white marbled background with some fresh parsley sprigs lying nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dairy instead of coconut milk?

Yes, you can substitute coconut milk with heavy cream or full-fat yogurt for a creamier texture, although coconut milk adds a subtle sweetness that works well with the spices.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the chicken with chickpeas, paneer, or tofu and follow the same cooking steps for a delicious vegetarian butter “chicken” alternative.