I promise you that this is the BEST and most importantly EASY Butter Chicken Recipe you have ever tried!
You will regularly find this yummy Butter Chicken recipe on our family meal plan as it’s one of the few meals that ALL three of my kids will actually eat! I shared this recipe originally in my Family Dinners Made Easy Book, however I get so many requests for the recipe whenever I share a photo of us enjoying it, that I thought it was time for everyone to have access to it!
This certainly is not a traditional Butter Chicken recipe, but it’s family friendly (you can also find more family friendly meals here) and doesn’t lack in flavour at all. I find this recipe will make enough for two complete meals for our family of five (2 adults and 3 young kids), however you can also stretch it out by adding chickpeas to the mixture and/or serving it with rice and steamed veggies.
My Tips for Making this Easy Butter Chicken Recipe:
- You can use either chicken breast or chicken thigh for this recipe.
- If you prefer to cut your chicken into larger pieces, it will take longer to cook through.
- You can use either coconut cream or coconut milk for this recipe.
- This recipe is freezer friendly both on it’s own or with the rice added too.
- To make this meal go further, you can add a can of drained chickpeas when you add the tomato paste and coconut cream.
Easy Butter Chicken Recipe
Ingredients
- 30 grams butter
- 1 brown onion
- 2 cloves garlic
- 500 grams chicken breast or thigh
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp tumeric
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp garam marsala powder
- 100 grams tomato paste
- 400 grams coconut cream
- ¾ cup long grain rice
Instructions
- Finely chop the onion and crush garlic and add it along with the butter to a large saucepan over a medium heat. Saute for 5 minutes and stir gently until the onion is translucent.
- Add the chopped chicken pieces (which have been cut into cubes no bigger than 3cm) and all of the spices and cook for 5 minutes, stirring regularly.
- Add the tomato paste and coconut cream and stir through. Cook for 5 minutes before reducing the heat to medium/low and pop the lid on and cook for a further 5 minutes or until the chicken is cooked through.
- In the meantime you can cook the rice as per the packed instructions.
- Serve the Butter Chicken and Rice together.
Thermomix Instructions
- Place the onion (cut in half) and the garlic cloves into your Thermomix bowl and mix for 6 seconds, speed 6.
- Scrape down the sides of your Thermomix bowl and add the butter, cook for 3 minutes, 100 degrees, speed 1.
- Scrape down the sides of the Thermomix bowl and add the chicken pieces, ground ginger, cinnamon, tumeric, cumin, paprika and garam marsala powder. Mix for 6 seconds, speed 2 on REVERSE.
- Scrape down the sides of the Thermomix bowl and cook fo 6 minutes, 100 degrees, speed 1 on REVERSE.
- In the meantime you can cook the rice as per the packed instructions.
- Add the tomato paste and coconut cream into your Thermomix bowl and cook for a further 8 minutes, 90 degrees, speed 1, REVERSE.
- Serve the Butter Chicken and Rice together.
Notes
Nutrition
Enjoy!
You can also find more family friendly dinner recipes in my Family Dinners Made Easy Book – also available in a Thermomix edition.
Sharleen
Is the first ingredient supposed to be 30 grams of butter?
Cherie
I’ve never made butter chicken before and need to get more usage out of my not-thermomix. I’ve been put off cooking meat dishes as they get mushy. Does this recipe stay chunky or should I just do it on the stove for better results?