Go Back
Print

Homemade Butter Chicken

This easy curry is rich, creamy, and packed with warming spices. It's a simple weeknight version of the classic takeaway favourite that the whole family will love.
Course Main Course
Cuisine Indian
Keyword chicken, curry
Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes
Servings 4 serves

Ingredients

  • 500 g chicken thighs diced
  • 1 onion diced
  • 2 garlic cloves
  • 1 tbsp grated ginger
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp cumin
  • 400 g tomato passata
  • 200 ml Greek yoghurt
  • 1 tbsp butter
  • 1 cup uncooked rice to serve
  • 200g green beans

Instructions

  • Heat a large frying pan or saucepan over medium heat. Add a small drizzle of olive oil if needed and cook the onion for 4–5 minutes until softened.
  • Stir in the garlic, ginger, garam masala, paprika, and cumin. Cook for 1 minute until fragrant.
  • Add the diced chicken and cook until lightly browned on all sides.
  • Pour in the tomato passata, stir well, and bring to a gentle simmer. Cook for 10 minutes.
  • Stir through the yoghurt and butter until melted and combined.
  • Simmer for a further 5–10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with salt and pepper to taste.
  • Serve over cooked rice with steamed green beans. Enjoy!

Notes

UPF-Friendly Swaps

To keep this recipe closer to minimally processed foods, choose:
  • Chicken thighs with no added marinades or flavourings.
  • Tomato passata made from 100% tomatoes with no added sugar or unnecessary additives.
  • Plain Greek yoghurt with no added thickeners, flavours, or sweeteners.
  • Butter made from cream with minimal ingredients.
  • Pure dried spices with no added fillers, anti-caking agents, or flavour enhancers.
  • Plain basmati or jasmine rice rather than flavoured rice packets.
Always check ingredient labels, as brands vary.