This Easy Butter Chicken Recipe delivers rich, creamy curry with tender chicken and fragrant spices. Perfect with rice or naan!

Scale

1 tablespoon vegetable oil

2 tablespoons (28g) butter, divided

2pounds (900g) chicken breasts (skinless, boneless), diced into bitesize pieces

5 cloves garlic (about 5 teaspoons), minced

2inch (5cm) fresh ginger, grated

1 teaspoon ground cumin

2 teaspoons garam masala

½ teaspoon chili powder (optional)

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon salt

15ounce can (400ml) tomato sauce or passata

½cup (120ml) heavy cream

2 tablespoons fresh parsley, mint or cilantro for garnish

For serving:

Cooked rice

Naan bread

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Warm the vegetable oil in a large skillet set over mediumhigh heat.
Add 1 tablespoon of butter and melt it. Add the diced chicken breasts and brown them until golden on the outside. Once browned, move the chicken to one side of the pan.
On the empty side of the pan, melt the remaining 1 tablespoon of butter. Then add the minced garlic and grated ginger; sauté for about 1minute until fragrant.
Add the ground cumin, garam masala, chili powder (if using), smoked paprika, turmeric and salt. Stir and cook the spices for about 1minute to bloom them in the butter/ oil.
Pour in the tomato sauce (or passata). Stir everything together so that the chicken is well coated in the sauce and spices. Cover with a lid and simmer on medium heat for about 5–10minutes, allowing the chicken to cook through and the flavours to meld.
Carefully remove the lid and stir in the heavy cream. Let the sauce reduce a little (23minutes) until it reaches your desired consistency.
Garnish with the fresh herbs (parsley, mint or cilantro) and serve warm over cooked rice and/or with naan bread on the side.

Deglaze the pan if needed with water or stock.

Adjust cream and chili to taste.

Use thighs or breasts.

Can be frozen up to 3 months.

Add sugar for a sweeter version if desired.