30-Minute Butter Chicken

Name: 30-Minute Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4–6
Cuisine: Indian
Ingredients: 1 brown onion, diced; 80g salted butter; 4 garlic cloves, crushed; 3 tbsp Quick Butter Chicken Blend; 140g tomato paste; 2 tsp lemon juice; 2 x 270ml tins coconut cream (100% coconut content); ½ cup water (optional); 2 chicken breasts or 4 thighs, cut into large chunks; Vegetables (optional); Coriander (as garnish); Salt to taste

Easy

30mins

4-6

Gluten Free

30-Minute Butter Chicken

Cuisine

Indian

Servings

4–6

Prep Time

10 minutes

Cook Time

20 minutes

Make your own rich, creamy butter chicken at home in just 30 minutes. A quick and easy recipe that your family will love. Our Quick Butter Chicken Blend is the perfect combination of spices and herbs, expertly crafted to deliver an aromatic burst of flavour that ticks all the right boxes. With a well-balanced blend of cumin, cardamom, turmeric, paprika, fenugreek, and other fragrant spices, this blend is not only perfect for making butter chicken, but also for elevating any vegetarian curry made with pumpkin, carrots, cauliflower or potatoes. This blend is truly the perfect solution for a quick and satisfying meal. Try it now and taste the difference!

Ingredients

1 brown onion, diced
80g salted butter
4 garlic cloves, crushed
3 tbsp Quick Butter Chicken Blend
140g tomato paste
2 tsp lemon juice
2 x 270ml tins coconut cream (100% coconut content)
½ cup water (optional)
2 chicken breasts or 4 thighs, cut into large chunks
Vegetables (optional)
Coriander (as garnish)
Salt to taste

Directions

Heat a deep saucepan or pot over medium heat.
Add butter. Once melted, add diced onions and sauté until onions are translucent, about 3-5 minutes.
Add garlic and Quick Butter Chicken Blend, then stir regularly for 1 minute until the mix is fragrant.
Next, add tomato paste, and continue stirring the mixture regularly for a further minute.
Pour in the coconut cream and lemon juice, stir to combine, and bring the mixture to a gentle simmer. You can adjust the consistency of the mixture to your liking by adding water if desired.
Once the mixture is simmering, add chicken pieces along with any hard vegetables such as carrots or pumpkin, if desired. Turn heat down to low, and return to a simmer.
Continue simmering all ingredients for 10-15 minutes if you are using chicken breasts, or 15-20 minutes if you are using chicken thighs and any hard vegetables. Add soft vegetables such as cauliflower florets in the last 5-10 minutes of cooking.

To serve

Garnish dish with coriander leaves. Serve over basmati rice or with Garlic Naan for dipping.

Recipe Note

Have you got leftovers? Bake them into Muffin Tray Butter Chicken Pies to enjoy over the next few days.

Comments

I make butter chicken using the sauce blend when I have guests over and its always what is requested when they come back. I take leftovers to work and never fail to get positive comments on the aroma when I heat it up. Its my favourite blend.

This is my all time favourite spice. I make the butter chicken for the family and it is really good, but i add it to so many other dishes and it is so good. try frying cabbage, spring onion a little garlic and some butter chicken spice. I also make Quinoa and herb salad and add the butter chicken spice to the Quinoa and it is delicious. this spice mix is so versatile.

Soooo good! I love the ease in knowing everything I need in herbs & spices is in that jar!

So full of flavour!
I recommend trying the tandoori mix. It is delicious !

I made this curry with yoghurt as opposed to the recommended coconut cream, It was amazing I’ve now made it with both and I prefer the yoghurt as opposed to the sweetness of the coconut cream. My friend prefers the coconut, I don’t the Greek yoghurt substitute was the bomb!!!!

On a recent trip some friends wanted to visit Gewurzhaus. I saw the Butter Chicken blend and figured I would give it a try. This will be my “go to” for Butter Chicken. Great flavour, easy to make (I did it in a frying pan and I’m not a devoted measurer of ingredients. I’d not be in the running for MasterChef).