Quickest Butter Chicken Ever
A ridiculously quick, one-pan Butter Chicken made with juicy boneless chicken thighs, ghee and The Paste Co. Butter Chicken Paste. With the chicken already cut into bite-sized pieces by your butcher, there's practically no prep at all. Everything goes straight into one pan for a rich, creamy Butter Chicken without chopping onions or measuring out loads of individual spices.
Ingredients
- 5 boneless, skinless chicken thighs, already cut into bite-sized pieces by your butcher (around 600g), for the chicken
- 1 tbsp ghee, for the chicken
- 2 heaped tsp The Paste Co. Butter Chicken Paste, for the chicken
- ½ tsp salt, for the chicken
- 2 heaped tsp The Paste Co. Butter Chicken Paste, for the sauce
- 150ml double cream (about ⅔ cup), for the sauce
- 150ml water (about ⅔ cup), for the sauce
- Salt, to taste, for the sauce
Method
- Get everything in the pan. Heat the ghee in a large frying pan over a medium-high heat. Add the pre-cut chicken thighs, 2 heaped tsp Butter Chicken Paste and ½ tsp salt straight into the pan. Stir everything together until the chicken is evenly coated.
- Cook the chicken. Cook for around 7–9 minutes, stirring and turning regularly, until the chicken is nicely coloured and completely cooked through. Check that the largest pieces have reached at least 75°C internally.
- Make it creamy. Turn the heat down to medium. Pour in the double cream and water, then add another 2 heaped tsp Butter Chicken Paste. Stir everything together, scraping all the flavour from the bottom of the pan into the sauce.
- Simmer. Bring to a gentle simmer and cook for around 3–5 minutes, stirring occasionally, until the sauce is hot, creamy and has thickened slightly. Taste and add salt if needed.
- Serve. And that is literally it — one pan, no prep and around 15 minutes, and your Butter Chicken is ready. Serve with basmati rice, naan or whatever you fancy.
Tips
- Get your butcher to cut the chicken for you. Ask for boneless, skinless chicken thighs cut into small bite-sized pieces. That means there is no chopping to do when you get home — everything can go straight into the pan.
- Keep the chicken pieces fairly small. Smaller pieces cook quickly, which is what allows this Butter Chicken to be ready in around 15 minutes.
- Do not clean the pan. All the Butter Chicken Paste, ghee and chicken juices left behind become part of the sauce.
- Control the consistency. For a thicker sauce, simmer for another minute or two. If it gets too thick, add a small splash of water.
Nutrition (per serving, approximate)
Add a starch
Add veg
| Energy | 500 kcal / 2,092 kJ |
|---|---|
| Fat | 37g |
| of which saturates | 18g |
| Carbohydrates | 7g |
| of which sugars | 3g |
| Protein | 35g |
| Salt | 1.1g |
Made with
Frequently asked questions
Can I use chicken breast?
Yes. Ask your butcher to cut it into similarly sized bite-sized pieces. Chicken breast is leaner than thigh, so be careful not to overcook it.
Do I need to marinate the chicken?
No. That is the whole point of this recipe. The Butter Chicken Paste goes directly into the pan with the chicken, so there is no marinating time required.
Is there really no prep?
If you buy your chicken already cut into bite-sized pieces, yes. You are simply adding the ingredients directly to the pan.
Why add Butter Chicken Paste twice?
The first 2 heaped teaspoons coat and flavour the chicken while it cooks. The second 2 heaped teaspoons go into the cream and water to create the Butter Chicken sauce.
Can I make it even richer?
Yes. You can finish with a small knob of butter or an extra splash of cream, but it is not necessary.
Can I make the sauce thicker?
Yes. Just let it simmer for an extra minute or two. Bear in mind that it will also thicken slightly as it cools.