Easy New Zealand Butter Chicken (One Pot)

White plate with rice and butter chicken with bowl of butter chicken in the background and garlic naan.

5 from 10 votes

Easy New Zealand Butter Chicken (One Pot)

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!

Prep Time5

Cook Time15

Total Time20

Course: better than takeout, Main Course

Cuisine: Indian

Keyword: butter chicken, chicken curry, easy chicken curry

Servings: servings

Calories: 659kcal

Author: Kate Phillips

Ingredients

For the butter chicken -

1 lb 500g skinless, boneless chicken thighs cut into bite-sized pieces (roughly 1-inch or 2cm)
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

For the rice -

1 cup long-grain white rice
1 ½ cups water

Instructions

Cook 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 in 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. 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.

PRO TIP: If you add the cream when the pan is too hot, the cream may split, so that’s why we reduce the temperature first. If your cream does split don't worry too much - it will taste the same, the texture will just be a little grainy.

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 dough 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.

Nutrition