Classic Butter Chicken

Ingredients

• 1 tbspbutter
• 3 tbsp‘Butter Me Up’ spice mix
• 1 tbsptomato paste
• 1 cancrushed tomatoes
• 600 gboneless, skinless chicken thighs, cut into 3 cm chunks
• 250 mlcream (or coconut cream if lactose intolerant)
• to tasterice, for serving
• to tastecoriander, optional, for garnish

Instructions

1. 1

   Warm the spices

   Melt the butter in a pot or deep pan. Add the spice mix and cook for 1 minute.

2. 2

   Simmer the tomatoes

   Stir in the tomato paste and crushed tomatoes, then simmer for 5 minutes.

3. 3

   Cook the chicken

   Add the chicken, or tofu for a vegetarian option, and simmer for about 5–6 minutes, or until the chicken is cooked through.

4. 4

   Add the cream

   Stir in the cream and simmer for a further 5 minutes.

5. 5

   Serve the curry

   Serve with rice and finish with chopped coriander.

What is butter chicken?

Butter chicken is an Indian curry known for its tomato-based sauce, warming spices and creamy finish. This version takes inspiration from the traditional dish and uses a mild spice mix to make a gently flavoured, comforting curry.

The method builds the sauce in one pan: spices are warmed in butter, tomatoes simmer, and cream is stirred in at the end. Chicken thighs bring a tender texture and stand up well to the short simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 39g protein, 69g carbs, 34g fat.

The chicken provides most of the protein, while rice and tomatoes contribute carbohydrates. Butter and cream account for much of the fat; serve with a generous amount of rice and add vegetables alongside to make the plate more balanced.

Build flavour in the pan

Butter and spice mix: cook them together for 1 minute so the spices bloom in the fat. Keep stirring and avoid letting the mixture catch on the bottom of the pan.

Tomato base: add the tomato paste and crushed tomatoes together, then simmer for 5 minutes. This gives the sauce time to come together before the chicken goes in.

Cook the chicken gently

Even pieces: cut the thighs into chunks about 3 cm across so they cook at a similar rate. Add them once the tomato sauce has had its first simmer.

Doneness: the recipe gives about 5–6 minutes, but the exact time depends on the size of the pieces and the pan. Check that the chicken is cooked through before adding the cream.

Finish with cream

Creamy finish: stir in the cream after the chicken has cooked, then simmer for a further 5 minutes. Keep the heat gentle so the sauce simmers rather than boils vigorously.

For a lactose-free option, the recipe suggests coconut cream. It will change the flavour slightly while keeping the sauce rich and smooth.

Serve it with rice

Rice: cook it separately and serve alongside the curry to catch the tomato-and-cream sauce. The recipe does not specify a rice quantity, so prepare enough for your table.

Coriander: chopped coriander is an optional garnish added just before serving. It brings a fresh note to the creamy curry.

Plan the timing

The listed stages include 1 minute for the spices, 5 minutes for the tomato base, about 5–6 minutes for the chicken and a further 5 minutes after adding the cream. The total recipe time is not provided, and cooking the rice will add time.

Have the ingredients ready before you start, especially the chicken cut into chunks. That makes it easier to follow the short cooking stages without overcooking the sauce.

Recipe notes & tips

• Cut the chicken into evenly sized 3 cm chunks for more consistent cooking.
• Stir the spice mix as it cooks in the butter so it does not catch.
• Use a deep pan with enough room to simmer the chicken in the sauce.
• Check the largest chicken piece for doneness before adding the cream.
• Chop the coriander just before serving to keep its flavour fresh.

Variations

• Coconut cream: swap it for the dairy cream as suggested for a lactose-free version.
• Vegetarian option: use tofu in place of the chicken, as noted in the method.
• Extra vegetables: serve steamed vegetables alongside the curry for added variety.
• Fresh finish: add chopped coriander at the table so each person can choose how much they want.
• Milder serving: offer plain rice alongside the curry to temper each mouthful.

Common mistakes to avoid

• Spices catching: stir them constantly as they cook in the butter for 1 minute.
• Uneven chicken pieces: cut the thighs into similar 3 cm chunks so they cook more evenly.
• Adding cream too early: wait until the chicken is cooked through, then stir in the cream.
• Boiling hard: keep the sauce at a gentle simmer, particularly after adding the cream.
• Skipping the doneness check: check a thick piece of chicken before moving on to the final simmer.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until piping hot, stirring so the sauce warms evenly; store rice separately where possible.

Frequently asked questions