Easy Butter Chicken | Mild, Creamy Curry with Tender Chicken

Butter Chicken
Butter Chicken Curry

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This butter chicken is a wonderfully creamy, mildly spiced curry that’s pure comfort in a bowl. Tender pieces of chicken simmer in a silky tomato sauce enriched with butter, cream, and gentle spices, creating a dish that’s rich, fragrant, and beautifully balanced. It’s surprisingly simple to make at home and tastes every bit as delicious as your favourite takeaway — perfect for cosy evenings, family dinners, or whenever you’re craving something warm and full of flavour.

Don’t be put off by the number of ingredients either; it’s much easier than it looks, and you’ll be amazed at how close it comes to your local chicken tikka masala — with the added satisfaction of making it yourself.

Top tip: when making this curry if you don’t have any Kashmiri chilli

If you don’t have any Kashmiri chilli, as it’s fairly mild and only used for it’s deep red colour, you can substitute it with 3 tsp sweet paprika and 1 tsp cayenne pepper.

Serving Suggestions for Butter Chicken

  • Garlic Naan Soft, chewy naan that’s perfect for scooping up the rich, creamy sauce
  • Butter Naan A richer, classic option that pairs beautifully with the mild curry
  • Roti or Chapati A lighter whole‑wheat bread that keeps the meal balanced
  • Steamed Basmati Rice Long‑grain, fluffy rice that absorbs the sauce without becoming mushy
  • Jeera Rice (Cumin Rice) Aromatic basmati tempered with cumin seeds for a subtle earthy lift
  • Saffron Rice Lightly floral, golden rice that adds elegance and complements the creamy sauce
  • Simple Dal (e.g., Dal Tadka) A light lentil side that adds warmth and protein without overpowering the curry
  • Dry Vegetable Sabzi (Aloo Gobi or Bhindi) A simple veg side that adds texture and balances the meal
  • Crispy Onion Bhajis or Vegetable Pakoras Crunchy, spiced bites that contrast the creamy curry
  • Roasted or Sautéed Cauliflower Soft, caramelised cauliflower that echoes the warm spices
  • Bombay Potatoes or Spiced Roast Potatoes Comforting, lightly spiced potatoes that pair perfectly with the sauce
  • Saag Aloo or Simple Spinach Sautéed with Garlic Earthy greens that balance the richness
  • Kachumber Salad Fresh diced cucumber, tomato, onion and lemon for a crisp, zesty contrast
  • Mango Chutney or Lime Pickle Sweet or tangy contrast that lifts the buttery sauce
  • Cucumber Raita Cool, refreshing yogurt with cucumber that cuts through the richness beautifully
  • Mint Raita A vibrant, herbaceous yogurt side that brightens the plate.

Variations: Butter Chicken Curry

  • Extra‑Creamy Butter Chicken — add more cream or a spoon of cream cheese for a richer, silkier sauce.
  • Spicy Butter Chicken — increase chilli powder or add fresh chillies for a hotter, more vibrant curry.
  • Coconut Butter Chicken — swap cream for coconut milk for a lighter, dairy‑free finish.
  • Smoky Butter Chicken — add smoked paprika or a little chipotle for deeper, smoky warmth.
  • Garlic Butter Chicken — increase garlic and finish with garlic butter for bold, aromatic richness (a popular twist in recipe roundups).
  • Butter Chicken with Spinach — wilt spinach into the sauce for colour, nutrients and a softer texture.
  • Butter Chicken with Chickpeas — add chickpeas for extra body and a protein‑rich, vegetarian‑leaning twist.
  • Butter Chicken with Peppers — stir in peppers for sweetness, colour and extra texture.
  • Butter Chicken with Cashews — blend soaked cashews into the sauce for natural creaminess and nutty depth.
  • Butter Chicken with Paneer — add paneer cubes for a vegetarian variation that still feels indulgent.
  • Butter Chicken Stuffed Peppers — spoon the curry into peppers with rice and bake for a fusion meal (featured in variation guides).
  • Butter Chicken Tacos — serve in warm tortillas with yoghurt and herbs for a fun, modern twist.
  • Butter Chicken Pie — top with pastry and bake for a comforting, creative version (included in butter‑chicken collections).
  • Lightened‑Up Butter Chicken — use yoghurt instead of cream for a lighter, tangier sauce (seen in healthier adaptations).
  • Butter Chicken with Rice Stir‑In — mix cooked basmati rice directly into the sauce for a one‑pan, creamy rice dish
Butter Chicken

Butter chicken

Tender butter chicken coated in a rich, creamy tomato sauce, its deep red colour glistening, served with fluffy basmati rice and warm naan for a cosy curry night.
Print Recipe Pin Recipe
Cook Time 50 minutes
Marinating Time 2 hours
Course Dinner
Cuisine Indian
Servings 4 people

Equipment

  • Mini food processor
  • Healthy grill or George Foreman
  • Lidded casserole pot

Ingredients
  

  • 3 large chicken breasts, cut into bite size chunks

First marinade

  • 2 limes (juice), cut in half and squeezed
  • 1 tsp kashmiri chilli powder (see top tip)
  • 1 tsp salt

Second marinade

  • 50 g natural yoghurt
  • 50 g double cream
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp garam masala
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • ½ tsp red food colouring

Sauce

  • 50 g salted butter
  • 1 tsp garlic paste
  • 1 tsp ginger
  • 400 g passata
  • ½ tsp kashmiri chilli powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp garam masala
  • 1 red chilli, finely chopped (leave seeds in if you like it spicier)
  • 1 tsp desiccated coconut
  • 1 tsp salt
  • 25 g mixed nuts
  • 25 g pumpkin seeds
  • 2 tbsp boiling water
  • 1 tbsp ground fenugreek
  • ½ tsp caster sugar
  • 45 ml double cream

Instructions
 

  • First marinade the chicken in the lime juice, kashmiri powder and salt in a bowl for around 30-60mins.
  • Then add all the of the ingredients for the second marinade, stir together and then place in the fridge for a minimum of 1 hour.
  • Preheat your grill or george forman, then thread the chicken (if you don't have skewers don't worry, you can just place on the grill) and grill until lightly charred, turning occasionally but not completely cooked through.
  • In a mini food processor, blend the nuts and pumpkin seeds until finely ground, tip into a dish and mix in the boiling water, stir and set aside.
  • Heat the butter in a pan over a medium heat, add the garlic and ginger and fry for a few mins, add the passata and simmer for 5 mins.
  • Add the spices, coconut, chilli, salt and 100ml water and simmer for another 10mins
  • Add the nut and seed mixture, chicken and another 100ml water, stir together and simmer for another 10mins, or until the chicken is cooked through.
  • Add the fenugreek, sugar and cream, cook for another few mins and serve alongside rice and naan.

Top Tip:

  • If you don't have any Kashmiri chilli, as it's fairly mild and only used for it's deep red colour, you can substitute it with 3 tsp sweet paprika and 1 tsp cayenne pepper