Easy Indian butter chicken with Mutti Passata, aromatic spices and coconut milk: a creamy, flavorful curry perfect with basmati rice.
6 people
1
Melt the butter in a large skillet and add the garlic.
2
Cook for 1 minute, add ginger, all the other spices and salt. Cook about 3 minutes. If needed, add a tablespoon of water.
3
Add the Mutti Passata Tomato Puree and 60ml of water.
4
Add the chicken thighs and mix well. Cook for about 20 minutes.
5
Stir in the coconut milk and allow the sauce to reduce a little. Taste and see if you need to add a little bit more salt.
6
Serve warm over basmati rice with chopped parsley and mint.
This easy Indian butter chicken brings together tender chicken thighs and a rich, aromatic sauce for a comforting meal that’s simple to prepare at home. Garlic, ginger and warming spices create the flavorful base, while Mutti Passata gives the sauce a smooth tomato texture. Coconut milk adds creaminess and balances the spices, making this butter chicken recipe deliciously rich without being complicated.
For the best homemade butter chicken, give the spices a few minutes to cook with the garlic and ginger before adding the Mutti Passata. This helps release their aromas and creates a deeper, more complex sauce. Chicken thighs are ideal for this recipe as they remain tender and juicy while simmering. Add the coconut milk towards the end and let the butter chicken sauce reduce slightly until creamy. Serve with fragrant basmati rice and finish with fresh parsley and mint for a bright, aromatic contrast.
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