Ready in under 30 minutes, this simplified version of Butter Chicken can be made in less time than it takes to get a takeaway and for a fraction of the price. Serve this delicious chicken curry with basmati rice and Kachumber Salad for an easy peasy midweek supper.
Homemade Butter Chicken
Butter Chicken is one of my favourite curries – and it’s so easy to make at home! First you mix up a quick and simple marinade for the chicken out of yogurt and tikka curry powder (you can easily get this at the supermarket – I use Tesco Medium Tikka Curry Powder). While the chicken is marinating, you make a simple Indian-style Kachumber Salad out of tomatoes, cucumber, red onions, cumin seeds and lemon juice. Next you fry onion, garlic and ginger in butter, before adding in the chicken and marinade. Finally add chopped fresh tomatoes and some tomato puree to the curry and simmer, before finishing with fresh coriander (cilantro) and a dash of cream.
How to make Butter Chicken a little lighter…
With butter, full fat yogurt and cream, this curry is definitely a little decadent. If you want a delicious meal without quite so many calories and saturated fat, you could use olive oil to fry your chicken and miss out on the cream. You could try this with low fat yogurt too, but I haven’t tested that version so I can’t promise that it works. Let me know what happens if you do try it with low fat yogurt!
What to serve with Butter Chicken?
I like to serve Butter Chicken with plain basmati rice and a Kachumber Salad for a quick and simple midweek meal that’s ready in under 30 minutes! But if you have a little longer, why not serve this with my Easy Homemade Pilau Rice? You could also make some of my Easy Homemade Naan Bread to go with this curry.
What to drink with Butter Chicken?
Butter Chicken goes brilliantly with rich, buttery, oaked Chardonnay from warmer climates, like Chile, Australia or the South of France. Other good options include Viognier, Chenin Blanc and Pinot Grigio.
Can you reheat leftover Butter Chicken?
Absolutely! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, tip the curry into a large saucepan, add a splash of water and reheat for 5-10 minutes, until piping hot all the way through.
You can also reheat Butter Chicken in the microwave, if you prefer.
Can you freeze Butter Chicken?
Yes, you can. You may find the sauce splits slightly, but it will still taste good! Put the cooked and cooled Butter Chicken into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Peasy Butter Chicken with Kachumber Salad
- 300 g full fat natural yogurt
- 4 tablespoons medium tikka curry powder (I use Tesco Medium Tikka Curry Powder)
- 800 g chicken thigh diced (you can use chicken breast if you prefer)
- 25 g butter
- 1 large brown onion peeled and sliced thinly
- 2 cloves garlic crushed or grated
- 2 cm ginger grated
- 3 medium tomatoes roughly chopped
- 2 tablespoons tomato puree
- 2 tablespoons fresh coriander (cilantro) roughly chopped (plus extra for garnish)
- 50 ml double cream (optional)
- Basmati rice
- Kachumber Salad
- In a large bowl, make a simple marinade of the yogurt and curry powder. Add the diced chicken and stir everything together thoroughly. (If you have time, cover and place in the fridge to marinate for up to 1 hour, then continue with the recipe below. Otherwise just move straight on to Step 2.)
- Meanwhile make your Kachumber Salad
- As soon as you have made your salad, melt 25g butter in a frying pan and add the sliced onion, fry over a low heat with the lid on for 4 minutes, until the onion has softened. Add the garlic and ginger and cook for a further 1 minute, then add the chicken and all of the marinade and stir together.
- Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
- Use this time to make your basmati rice according to packet instructions / your own preferences.
- After 15 minutes, add the fresh coriander, and cream to the curry. Stir together and remove from the heat. Serve with the kachumber salad and basmati rice and/or naan bread and a glass of oaked chardonnay.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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