Easy butter chicken

Based on 3 ratings

“Few things are as comforting as a plate of mildly spicy butter chicken on a winter night. What’s more, it’s easy and ready in less than an hour. To ensure the chicken stays tender, cook in a simmer instead of a boil.”


Easy 👌


chicken breasts
3 cloves minced garlic
3 tbsp garam masala
1½ tsp salt
¼ cup olive oil
1 cup canned diced tomato
½ cup double cream
2 tbsp butter
¼ tsp ground cinnamon
1 tbsp paprika
1½ tbsp lemon juice


  • saucepan
  • immersion blender
  • Step 1/5

    • chicken breasts
    • 3 cloves minced garlic
    • 3 tbsp garam masala
    • 1½ tsp salt
    • 1½ tbsp lemon juice

    Wash and dice chicken pieces. Mince two garlic cloves and mix with 1 spoon of garam, 1 teaspoon of salt and 2 spoons of lemon juice. Using a ziplock, marinate the chicken with this blend and either refrigerate overnight or for 20 minutes at room temperature.

  • Step 2/5

    • ¼ cup olive oil
    • onion
    • ¼ tsp ground cinnamon
    • 1 tbsp paprika
    • saucepan

    Start slow sautéing onions until soft and a golden color. Add garlic and paprika, cinnamon and garam masala and allow to cook for about two minutes.

  • Step 3/5

    • 1 cup canned diced tomato
    • ½ cup double cream
    • immersion blender

    Add canned tomatoes and allow to cook for 2-3 minutes. Remove from heat and blend with an immersion blender until you have a purée.

  • Step 4/5

    Return the sauce to heat. Add the chicken pieces and dispose of the residual marinate. Let the the chicken and sauce simmer in low heat until the chicken is cooked. Take care to keep the heat low throughout to preserve good texture in the chicken.

  • Step 5/5

    • 2 tbsp butter

    Swirl in butter and serve with rice or a flatbread of your choosing.