If you are a fan of Indian curries, but have never made one before, this Butter Chicken with Curry Paste recipe is the perfect place to start. It is full of rich and spicy flavor, but is so simple to make. It makes a perfect weeknight dinner, because it is super satisfying and takes mere minutes to cook. Learn how to make the easiest homemade butter chicken ever with this foolproof recipe!
Indian Butter Chicken Made Easy
Butter Chicken is one of the most popular Indian dishes, for good reason. It is a crowd-pleasing dish that is rich, creamy, hearty, and absolutely delicious. It is definitely one of my all-time favorite meals, so I just had to share my take on it.
A lot of the time when you read recipes for Butter Chicken, they involve a long list of ingredients and a variety of spices that a lot of people do not readily have on hand. Since I am all about easy-to-make food on my blog, I always try to share the simplest versions of recipes wherever possible.
This recipe is sort of a short-cut version, since it uses pre-made Butter Chicken curry paste. The curry paste includes all the spices, flavorings, and aromatics required for Butter Chicken, all mixed together in one handy jar. I personally really like Patak’s Butter Chicken Paste. It is full of rich, aromatic curry flavor without being overly spicy. You can find it in the international foods section of the grocery store or online.
Butter Chicken with Curry Paste Ingredients
Alright, before we get to the recipe, let’s talk ingredients. To make the easiest homemade butter chicken ever, you will need:
- Boneless, skinless chicken breasts: They add protein and flavor to this dish. If you prefer dark meat, then boneless, skinless chicken thighs can be used instead. I recommend using organic, pasture-raised chicken whenever possible.
- Butter: This adds richness and additional flavor to the chicken and gravy/sauce. I recommend using grass-fed butter, as it is better for you than conventional butter. You can also use grass-fed ghee (clarified butter) if you prefer.
- Garlic and ginger: These two ingredients are non-negotiable in Asian cuisine. They are used to build a solid foundation of flavors and aromas in Indian-style meals. Always use freshly minced/grated garlic and ginger for the best flavor.
- Butter chicken curry paste: This adds complex curry flavor to the dish in one quick step. Different brands of curry paste can vary significantly in terms of spiciness and flavor profile. Whatever brand you choose, be sure to use a jar/container that says curry paste, and not curry sauce, as those are two completely different things.
- Crushed tomatoes: This adds body and rich tomato flavor to the curry sauce. If possible, use an organic brand that has no added sugars.
- Heavy cream: The addition of cream gives the curry sauce a silky and smooth texture. It also tones down the heat and intensity of the curry paste. Canned full-fat coconut milk or evaporated milk may be substituted if you like.
Click here to get exclusive discounts on my favorite healthy ingredients, products, and services!
How to Make Butter Chicken with Curry Paste
Full instructions are included in the recipe at the bottom of this post. But as a brief overview, to make this homemade butter chicken recipe, simply:
- Marinate the Chicken: Slice up the chicken into cubes and then toss until evenly coated with the curry paste. Set it aside to marinate for at least 30 minutes. (The longer your chicken marinates, the more flavorful it will be.)
- Cook the Chicken: Gently cook the garlic and ginger in a bit of butter just until fragrant. Add the marinated chicken and season it with some salt and pepper. Then sauté the chicken for a few minutes until it is nearly cooked.
- Add the Liquids: Stir in the crushed tomatoes and heavy cream. Let the sauce simmer on the stove, until the chicken is completely cooked through. Then, serve it up nice and warm with your choice of sides.
How easy is that? If you want to get ahead and prepare in advance, you can cut up the chicken the night before and leave it to marinate in the curry paste in the fridge overnight. Then the next day all you have to do is cook it! Once cooked, the butter chicken will keep in the fridge for up to five days or in the freezer for up to three months.
What to Serve with Homemade Butter Chicken
Generally, I like to serve butter chicken with white or brown Basmati rice. It also goes really well with naan or any other type of flatbread (check out my homemade no-yeast flatbread recipe here!). If you’re on a keto or low-carb diet, you can serve your butter chicken with cauliflower rice instead.
More Indian Chicken Curry Recipes
Craving more creamy chicken curry? Here are some of my favorite recipes:
- Easy Coconut Chicken Curry
- Authentic Butter Chicken from Scratch
- Chicken Curry with Evaporated Milk
- Homemade Chicken Tikka Masala
- Creamy Cashew Butter Chicken
If you make this simple homemade Butter Chicken recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Butter Chicken with Curry Paste (Quick & Easy Recipe!)
- 4 boneless, skinless chicken breasts, cubed
- 4 tablespoons butter chicken curry paste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- Salt and pepper
- 1 (15-ounce) can crushed tomatoes
- 1 cup heavy cream
- In a mixing bowl, combine chicken and butter chicken curry paste. Allow mixture to marinate for at least 30 minutes.
- Melt the butter in a large saucepan over medium heat. Once the butter is foaming, add the garlic and ginger and cook for 1 minute until fragrant.
- Add the marinated chicken and cook for about 5 minutes, until almost cooked through. Season liberally with salt and pepper.
- Reduce heat to low and add crushed tomatoes. Simmer for about 10 minutes, stirring occasionally.
- Stir in the cream and simmer for another 5 minutes, until chicken is completely cooked through. Serve warm with rice or naan.
- I highly recommend using naturally-raised chicken, organic heavy cream, and grass-fed butter in this recipe for maximum health benefits.
- Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.
This post was originally published on February 9, 2019. It has been updated to reflect new information and helpful content.
© Everyday Easy Eats. All photos and content are copyright protected. Please do not use any of my recipes, text or images without prior permission.
I love butter chicken!! I am so glad you shared your recipe for it. It looks so yummy. Thank you!!!
I love Butter Chicken too, Kendra! You’re very welcome! I hope you get a chance to make this recipe soon!