Let’s Chat About Butter Chicken (with a tiny story, promise!)

So here’s the deal: I first stumbled into making butter chicken on a, let’s say, very ambitious Tuesday night when I had promised my mate I’d cook something “restaurant-ish.” Literally had no plan. Just jazz, one pan, and somehow, a warm memory from a Diwali street-food stall years ago popped in. Honestly, half the fun is improvising along the way—sometimes it’s a hit, sometimes it’s… let’s call it “interesting.” Oh, and fair warning: my dog tried to join the party last time and almost snatched a piece of chicken off the counter! Anyway, let’s dive in.

Why I Keep Making This (And Family’s Little Obsessions)

I whip this up when nobody can agree on takeout. Mainly because everyone ends up happier and, alright, smugly impressed. My sister actually texted me for the recipe last week, which, let me tell you, is rare (she’s the master chef of the family, or so she claims). Also, I make it when I’ve had “one of those” days and need reliable comfort food that doesn’t ask for too much fiddling. Don’t be put off if you’ve tried tricky versions before—my lot likes this one because it’s just as tasty, but way less faff. Seriously, the only thing I dread is scrubbing the pan after—the sauce loves to stick!

Stuff You’ll Need (And a Few Survival Substitutions)

2 chicken breasts (or thighs—sometimes I use leftover roast chicken, don’t judge me)

1 can of chopped tomatoes (my grandma insisted on fresh tomatoes and pureeing them; honestly, canned works fine)
3 tablespoons butter (I’ve used ghee when I’m feeling ‘fancy’)
1 big onion, chopped (the red ones are sweeter, try it!)

2 cloves garlic, minced and one thumb of ginger, grated
2 teaspoons garam masala (or just curry powder if your spice shelf is tiny)
1 teaspoon cumin
1/2 teaspoon chili powder (go heavier if you like it fiery)

1/2 cup plain yogurt (Greek is creamy, but once I forgot and used sour cream—it works!)
1/2 cup heavy cream (at a push, milk plus a spoon of butter, not quite the same hit but close)
Handful of fresh cilantro (or coriander, whichever side of the pond you’re on… optional but worth it)

Salt and pepper (I eyeball these—just taste, taste, taste, and fix later)

How I Usually Throw This All Together

Chop, Sauté, and Hope for the Best

Melt the butter in a big pan (medium heat—important, otherwise you’ll scorch your soul and your onions). Toss in the chopped onion, garlic, and ginger. Fry it until your kitchen starts smelling like happiness. Mine almost always browns a tad more than intended. That’s fine; gives it bite.
Spices: My Happy Accident Step
Dump in the garam masala, cumin, and chili powder. If it clumps, splash in a spoon of water. Stir like you mean it; let everything get toastier. I sometimes sneak a taste here (ignore my mum’s voice in my ear: “Raw spices?!”).

In With the Chicken

Slide in the chicken pieces. Cook until vaguely golden. Don’t overthink this—if there’s a stubborn pink bit, it’ll sort itself out later. If using pre-cooked chicken, just warm it through rather than cook it to oblivion.
Tomatoes and Waiting
Pour in the tomatoes and let the whole thing simmer away for 10–12 minutes, lid on. This bit—I take a moment to check emails or, more likely, scroll memes. The sauce will thicken up nice. Occasionally, give it a stir so it doesn’t stick (unless you like elbow grease later).
Creamy Finish
Lower the heat, mix in the yogurt and cream. Don’t worry if it looks a bit weird at this point—it always does, but it’ll come together with some gentle stirring. Season to taste; I usually add more salt than I’d admit. Sprinkle the cilantro here, if using.

(Optional) Last-minute Rescue
If it’s too thick, a splash of water or milk will do. Too thin? Simmer it uncovered a couple more minutes until it gets saucy.

Notes I Wish I’d Known (And Now You Do!)

If you forget the yogurt (happens!), just add a bit more cream, or even some coconut milk; it’s lush.
Sometimes a tiny sprinkle of sugar at the end cuts the acidity of the tomatoes—personal call, though.

Tried blitzing the sauce with a stick blender one time—honestly, overkill. I prefer chunks these days.
This somehow tastes better the next day (if you can resist). Actually, scratch that, I always cave.

Things I’ve Experimented With—Some Worked, Some… Eh

Once chucked in frozen peas (was out of chicken), and it became “butter peas.” Not bad, not great.

I did a tofu version for my vegan pal, just skip the dairy for coconut cream. Came out rich—you don’t miss the chicken much.
Had a pint of lager with it instead of rice once. Very filling, wouldn’t recommend if you’ve things to do after!

If You Don’t Have Fancy Kitchen Stuff

I use my battered old skillet, but honestly, any decent-sized pan works (I’ve made it in a soup pot, once at a mate’s flat with only one burner and, naff as it sounds, it still turned out tasty). Don’t sweat not having a lid—use a baking tray, or just trust the simmer. And if you’re looking for spice brands, I actually like Spice Trekkers for blends, but my local shop’s garam masala does the trick too.

Can You Store This? Will You Need To?

Yes, you can stash leftovers in the fridge, covered, for maybe 2–3 days (but, in my house, it never makes it past day one—second helpings are a guarantee if dad’s around). Reheat gently on the stove or nuke in the microwave. Freezes alright too, though the cream can sometimes go a bit, you know, odd textured.

How We Serve It ‘Round Here

I’m a rice loyalist (basmati works best), but naan from the freezer is a life-saver when supplies are low. If it’s a party, I’ll toss in a cucumber salad and some mango chutney because why not? Sometimes we just eat it straight from the pot in the kitchen, bowls, and plenty of spoons. Oh, actually, I once tried it over mashed potatoes—not traditional, but it was comfy as anything.

Pro Tips (Learnt the Hard Way)

I once rushed the simmer step—ended up with tough chicken and watery sauce. Take five, scroll your phone, let it cook.

Don’t chuck in cold yogurt—let it sit out a bit so it won’t split. If it does, well, it still tastes good, promise.
Taste at the end, always. There’s no shame in adding a pinch more of anything; it’s your dinner!

Questions I Actually Get (Sometimes From Myself)

Does it freeze well?: Yeah, mostly, but like I said, the cream might split a touch; makes it look a bit rough but still tastes bang-on.
Can you make it without cream?: Honestly, yes. Use just yogurt, or even grab some coconut cream if that’s knocking about.
How spicy is it?: If you follow the recipe, it’s mild, like a friendly hug. Add double the chili if you’re up for a challenge.
Can I make this ahead?: Yep—in fact, I think it tastes deeper the next day, flavors kind of settle in, you know?
Best rice to serve it with?: Basmati’s king here. But honestly, I’ll eat it over leftover couscous if I must.
Where do you get your spices?: Mostly my local shop, but Seasoned Pioneers does good stuff. Don’t stress about brand though; fresh spice is the trick.

So there you go—that’s my easy butter chicken recipe, warts and all. Give it a whirl, and let me know if you do something wild with it. Or if you have a trick up your sleeve, I’m all ears. Happy cooking!

Easy Butter Chicken Recipe