Can I use chicken breasts rather than chicken thighs in butter chicken?

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.

Can I use a dairy-free cream in butter chicken?

Yes! I've made this butter chicken using oat cream and coconut cream, and both work very well.

Can I make butter chicken ahead of time?

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.

What can I serve the butter chicken with?

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.

Can I freeze butter chicken?

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.

Can I use a different meat with the butter chicken sauce?

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.

Easy New Zealand Butter Chicken (One Pot)

Name: Easy New Zealand Butter Chicken (One Pot)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: indian
Ingredients: 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; ½ teaspoon salt; 1 cup long-grain, white rice; 1 ½ cups water

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

Units Scale

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

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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