I love how fast this recipe comes together while still delivering deep, rich flavor. The spices blend into a creamy tomato sauce that feels indulgent without being complicated. I also like that I only need one main pan for the chicken, which keeps cleanup easy. It’s a reliable meal when I want something comforting in under 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (500g) skinless, boneless chicken thighs, cut into 2cm pieces 1 tablespoon butter 2 garlic cloves, crushed 1 cup cream (single, double/heavy, or dairy-free alternative) 6 tablespoons tomato paste 1 tablespoon tomato sauce (ketchup) 1 teaspoon nutmeg 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon salt 1 cup long-grain white rice 1 ½ cups water
Directions
I start by cooking the rice. I add rice and water to a pot over medium heat, and once it begins to bubble, I lower the heat, cover it, and let it cook gently for about 12 minutes. I turn off the heat and let it rest for 10 minutes before fluffing it with a fork.
I mix the chicken with nutmeg, turmeric, cumin, garam masala, and salt so every piece is well coated.
I melt butter in a large pan over medium heat, then add the chicken in a single layer. I let it brown on both sides, then stir in the garlic and cook briefly until fragrant.
I add tomato paste and ketchup, stirring well so everything blends and thickens slightly.
I lower the heat before adding the cream so it stays smooth and doesn’t split. I stir it through and let it simmer gently for about 5 minutes until the sauce becomes rich and creamy. I taste and adjust salt if needed.
I serve the butter chicken over the fluffy rice and spoon plenty of sauce on top.
I sometimes use chicken breast instead of thighs for a leaner option. I swap cream with coconut cream when I want a dairy-free version. I add chili flakes or fresh chili when I want extra heat. I mix in spinach or peas near the end for added vegetables. I sometimes increase garam masala for a stronger spice flavor.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. I can also reheat it in the microwave in short intervals, stirring in between until hot.
FAQs
Can I use chicken breast instead of thighs?
Yes, I can use chicken breast, but I cook it a bit less time to avoid drying it out.
Can I make this recipe dairy-free?
Yes, I replace the cream with coconut cream or any dairy-free cooking cream.
Why did my sauce split?
I usually lower the heat before adding cream because high heat can cause it to separate.
Can I make this ahead of time?
Yes, I often cook it a day ahead since the flavors get even better after resting.
What can I serve with butter chicken?
I usually serve it with rice, but I also like it with naan or flatbread to soak up the sauce.
Conclusion
I like making this easy butter chicken when I want something warm, creamy, and satisfying without spending too much time in the kitchen. It’s simple, flexible, and always turns out flavorful, making it one of my go-to comfort meals.
Creamy, quick one pot butter chicken made with tender chicken thighs, warm spices, tomato paste, and cream, served with fluffy rice for an easy New Zealand-style dinner.
1 cup cream (single, heavy, or dairy-free alternative)
6 tablespoons tomato paste
1 tablespoon tomato sauce (ketchup)
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon salt
1 cup long-grain white rice
1 ½ cups water
Instructions
1. Cook the rice
Add rice and water to a small pot.
Bring to medium heat until bubbling.
Reduce to low, cover, and cook for 12 minutes.
Turn off heat and rest for 10 minutes.
Fluff with a fork.
2. Season the chicken
In a bowl, mix chicken with nutmeg, turmeric, cumin, garam masala, and salt. Coat evenly.
3. Cook the chicken
Melt butter in a large skillet over medium heat.
Add chicken in a single layer and brown on all sides.
Add crushed garlic and cook 1 more minute.
4. Add tomato base
Stir in tomato paste and ketchup.
Cook for a few minutes until well combined and fragrant.
5. Add cream and simmer
Lower heat.
Pour in cream and stir well.
Simmer for 5 minutes until thick and creamy.
Adjust salt to taste.
6. Serve
Spoon rice into bowls.
Top with butter chicken and plenty of sauce.
Notes
Lower heat before adding cream to prevent splitting.
Chicken thighs give the best tenderness and flavor.
You can add a splash of water if the sauce becomes too thick.
Pairs well with garlic naan or flatbread.
