This super easy, DELICIOUS New Zealand style butter chicken takes just 20 minutes to make, uses simple ingredients, AND is made in one pot for ease. This isn’t a traditional Indian butter chicken – it’s the sweet, creamy, mildly spiced, takeout-style version that’s become a Kiwi classic.
Why this Butter Chicken is Different
When I moved to London, I was in for a SHOCK the first time I ordered a butter chicken takeaway. It was very different from the creamy, slightly sweet, mildly spiced, bright orange butter chicken I grew up loving in New Zealand.
I basically immediately set about recreating the Kiwi classic because the UK version was not cutting it.
This version recreates the iconic New Zealand butter chicken at home, using simple ingredients, and it keeps things mess-free because you only need one pan.
For me, butter chicken is the ultimate, nostalgic comfort food dish, and I love this recipe so much.
It’s genuinely easy – even my brothers, who are not confident cooks, make and love this recipe – it’s that easy.
I love serving the butter chicken with steamed white rice and two-ingredient garlic naan for a proper takeout experience.
You can cook the rice while you’re cooking the curry – it takes about the same time!
“So much easier to make this than other complicated butter chicken recipes and flavour is amazing! My kids loved it too. I made a huge batch and will freeze after soaking in the flavour in the fridge for a few days. Thank you so much!”
Three Reasons to Make this Butter Chicken
- One pan, no marinating needed. Just toss your chicken with spices you probably already have and use it straight away.
- Mildly spiced and kid-friendly. So many readers have told me their kids love this curry – which tracks because I loved it as a kid too!
- Made with simple ingredients. There’s nothing in the ingredients list that you’ll struggle to find – and most things you might already have in your pantry.
“Amazing recipe! So simple to make and very tasty and just like at the restaurant. Mild in flavour that even the little kids loved it. This will become a regular addition.”
Ingredients You’ll Need
- Chicken thighs. I prefer chicken thighs here because they can stand up to high heat and simmering, while still staying juicy, but you could use chicken breasts if you prefer. Boneless and skinless is my go-to.
- Cream. Use a single or double (heavy) cream – or your favorite dairy-free alternative. I’ve made this with oat cream, and it worked wonderfully, and readers have used coconut cream, which is great too.
- Tomato paste. This is what gives the butter chicken that gorgeous, bright color and tomatoey flavor. I love using Mutti tomato puree because the quality is excellent, but just go for what you can find.
- Tomato sauce (ketchup). And here’s that secret ingredient! It works here because it provides sweetness and acidity to the curry, all in one convenient bottle. I know it might sound strange, but I promise it works.
- The spices. We’re using a mix of ground nutmeg, garam masala, cumin, and turmeric along with a little salt. All should be easy to find – but you could also use mild curry powder if that’s what you have to hand.
How to Make Kiwi Butter Chicken
This is a step-by-step photo overview of how to make the butter chicken – the full recipe with ingredient quantities is at the bottom of the page for you.
- Slice your chicken thighs into large chunks, then add them to a bowl. Toss with the spices and salt. You can marinate the chicken in the spices for up to 24 hours in the fridge to intensify the flavor if you’d like.
- Set a large skillet with high sides over medium heat, then add your butter. Let it melt, and add the chicken. Spread it onto one layer, so it can brown evenly. Cook for a few minutes (don’t touch them in this time – you want that lovely brown char from the pan).
- Flip the chicken, then cook for another couple of minutes until the pieces are nicely browned.
- Add the crushed garlic, tomato paste, and tomato ketchup. Stir them through the chicken so that all pieces are coated well.
- Lower the heat, then pour in your cream. Turning the heat down helps stop the cream from curdling when it hits the hot pan. This can happen when the cream has an abrupt temperature change. Don’t worry if it does split, though – it’ll still taste delicious.
- Mix the cream through the chicken and bring the curry to a gentle simmer. Simmer, stirring for another few minutes until lovely and thick.
- Spoon the butter chicken over fluffy steamed rice, making sure to drizzle over lots of extra sauce. Serve while hot, with 2-ingredient garlic naan on the side for a proper better-than-takeout night in.
Butter Chicken FAQs
You can – because this curry cooks quickly, you shouldn’t suffer with dry chicken breasts (they can become dry and tough when cooked for too long).
I prefer chicken thighs here for the juiciness (and they’re also cheaper), but breasts will definitely work too.
Yes! I’ve made this butter chicken using oat cream and coconut cream, and both work very well.
You sure can. Like most curries, this butter chicken actually gets better with time. The flavors have more time to marry and really penetrate the chicken.
It will last 4 days in the fridge, stored in an airtight container. Just reheat it on the stovetop over low heat for a few minutes (you can add a tiny bit of water – start with 1 tablespoon – if it’s looking quite thick, but it will get runnier as it heats up) or pop it in the microwave at 1-minute intervals, stirring as you go.
The classic takeout pairing is with steamed white rice and naan – try my recipe for two-ingredient garlic naan, or two-ingredient dough cheese naan if you’d like to try making it yourself!
I also LOVE using any butter chicken leftovers in pies – you can follow my recipe for New Zealand-style mince and cheese pies for instructions on cook-time, etc.
Yes, you can. Store it in an airtight container or zip-lock bag in the freezer for up to 3 months.
You can easily defrost it on the stovetop or in the microwave when you’re ready.
Sure! I actually love this as a vegetarian curry with paneer or halloumi, or I like to mix it with roasted cauliflower and chickpeas for an easy veggie curry option.
Watch How to Make Kiwi Butter Chicken
Like this recipe? Here are some more better than takeout ideas to try
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Easy New Zealand Butter Chicken (One Pot)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This super easy, DELICIOUS New Zealand style butter chicken takes just 20 minutes to make, uses simple ingredients, AND is made in one pot for ease. This isn’t a traditional Indian butter chicken – it’s the sweet, creamy, mildly spiced, takeout-style version that’s become a Kiwi classic.
I love serving this butter chicken with steamed white rice and two-ingredient garlic naan for a proper better-than-takeout experience. Cook the curry while the rice cooks – it takes the same amount of time!
Ingredients
For the butter chicken –
- 1 lb (500g) skinless, boneless chicken thighs, cut into 2cm pieces
- 1 tablespoon butter
- 2 garlic cloves, crushed
- 1 cup cream (use single or double (heavy) cream, or your favorite 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
- 1/2 teaspoon salt
For the rice –
- 1 cup long-grain, white rice
- 1 1/2 cups water
Instructions
- Make the rice. Add 1 cup of rice to a small pot along with 1 ½ cups of water. Set the pot over medium heat. Once the top of the water looks a little foamy and starts to bubble, reduce the heat to low and put the lid on your pot. If your pot doesn’t have a lid, use a wooden board or a plate. Leave it with the lid on, undisturbed, for 12 minutes. After 12 minutes, turn the heat off and remove the pan from the stovetop. Let it sit for another 10 minutes, then fluff up the rice with a fork and get ready to serve.
- Mix the chicken and spices. In a large bowl, toss the sliced chicken thighs with a teaspoon each of nutmeg, turmeric, cumin, garam masala, and ½ teaspoon of salt so the pieces are coated evenly.
- Cook the chicken. Set a large, high-sided skillet or pan over medium heat, then add the butter and let it melt. Add the chicken, ideally on one layer to encourage even browning, to the pan and cook for a couple of minutes on each side, until the chicken starts to brown. Add the crushed garlic cloves. Cook, stirring through the chicken, for another minute.
- Add the tomato paste and tomato ketchup. At this point, add the 6 tablespoons of tomato paste and 1 tablespoon of tomato ketchup, and stir them through the chicken for a few minutes to intensify the flavor.
- Add the cream and simmer. Reduce the heat to low, then add the cream, and stir it through the chicken. PRO TIP: If you do this when the pan is too hot, the cream may split, so that’s why we’re reducing the temperature first. Bring the sauce to a simmer, then cook for another 5 minutes, stirring occasionally. Give it a taste, and add more salt if you think it needs it.
- Serve the butter chicken. Remove the pan from the heat. Divide the steamed rice between bowls, then spoon the butter chicken – and lots of the lovely sauce – on top. Serve with two-ingredient garlic naan on the side for a proper, Kiwi-inspired takeout experience.
Notes
INGREDIENT NOTES: I like using chicken thighs because I find them juicier than chicken breasts, but you can use breasts if you like.
STORAGE INSTRUCTIONS: The butter chicken will keep well for 4 days in an airtight container in the fridge (and will actually get even better as the flavours continue to develop!). Reheat it on the stove over low heat – add a little water if the sauce looks too thick, but keep in mind that it will loosen up as it heats – or in the microwave at 1-minute intervals, stirring as you go. It also freezes really well. I like either storing it in a zip lock bag (I find this fits in my small freezer a lot easier) or an airtight container. Just defrost in the microwave or on the stovetop when you’re ready.
SERVING SUGGESTIONS: Serve with store-bought naan, or why not give my easy, soft garlic flatbreads, 2-ingredient dough cheese naan or two ingredient garlic naan a go? They’re all super easy and make a fab addition to the curry.
- Prep Time: 5
- Cook Time: 15
- Category: fakeaways
- Method: stove top
- Cuisine: indian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 1062.2mg
- Fat: 26.9g
- Saturated Fat: 14.9g
- Unsaturated Fat: 9.9g
- Trans Fat: 0.4g
- Carbohydrates: 45.2g
- Fiber: 2g
- Protein: 30.2g
- Cholesterol: 178.3mg
I just made this and it was soooo good. My nieces loved it too and my brother even scraped out the pot for the last drops of sauce. It was good I didn’t make more because we were all stuffed. Really delicious. This is gonna be a new household favourite. Thank you!