The only quick butter chicken recipe you'll ever need

The ultimate crowd-pleaser that doubles as tomorrow night’s dinner. Make a big batch of this creamy, spiced butter chicken and turn it into pizzas or freeze portions for an effortless midweek meal.

By Hardie Grant

This recipe makes enough for butter chicken with flavoured rice, raita and butter chicken pizzas, but future-you will thank you if you make double and freeze some for another time.

Rich, creamy and gently spiced, this butter chicken strikes the perfect balance between comfort and crowd-pleaser. The aroma alone is enough to draw everyone into the kitchen.. and it tastes even better the next day. It’s the kind of recipe that makes you feel clever for cooking once and eating twice.

Prep 15 minutes

Cook 50 minutes

Makes 2 meals for 4 people

Ingredients to make butter chicken recipe

1.5 kg (3lb, 5oz) boneless chicken thighs, cut into bite-sized pieces

125 g (4½ oz/½ cup) plain yoghurt

3 tablespoons garam masala

40 g (1½ oz) ghee or salted butter

250 ml (8½   oz/1 cup) Curry paste 

500 g (1 lb 2 oz/2 cups) tomato paste (concentrated puree)

375 ml (12½   oz/1½ cups) whipping cream

2 large handfuls spinach leaves

sea salt

How to make butter chicken recipe

First, marinate the chicken pieces by combining with the yoghurt and garam masala in a large bowl. Cover and allow to marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavour).

Heat the ghee in a large saucepan over medium heat. Add the marinated chicken pieces, in batches, and cook until browned on all sides, about 5–7 minutes. Remove the chicken and set aside.

In the same pan, add the curry paste and cook for 2–3 minutes, until it becomes fragrant. Add the tomato paste and cook for another 5 minutes, allowing the flavours to meld. 

Return the browned chicken to the pan. Stir in the cream, season with salt and simmer over low heat for 15–20 minutes, until the chicken is cooked through and the sauce thickens.

In the last 5 minutes of cooking, stir in the spinach until just wilted or warmed through.

If not using straight away, allow the butter chicken to cool, then transfer it to an airtight container and store it in the fridge for up to 4 days or freeze for up to 3 months.

Citro food tip

Swap cream for coconut cream if you prefer a lighter, dairy-free option with a subtle tropical note.

This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Available in stores nationally from 2 September 2025. Photography by Rob Palmer, illustrations by Evi O Studio.

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