Quick Butter Chicken Masala
17 August 2025
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Masala in just 20 minutes for a delicious and speedy meal.
Ingredients
- 150 g basmati rice
- 260 g diced British chicken thigh
- 30 g fresh ginger - peeled and halved
- 2 whole garlic cloves - minced
- 30 g tomato puree
- 1 packet North Indian style spice mix - or equivalent spice blend
- 1 tsp mustard seeds
- 10 g chicken stock paste
- 120 g frozen peas
- 75 g crème fraîche
- 0.5 tsp sugar
- 100 ml water
- 20 g butter
- 1 tbsp vegetable oil - for cooking
- 1 tsp salt - for rice water
Instructions
- Boil kettle. Peel and halve the ginger, setting aside one half for the rice.
- Cook basmati rice with half the ginger and salt in boiling water for 10-12 minutes until tender.
- Heat oil in a large pan over medium-high heat. Add diced chicken thigh and stir-fry until golden brown, about 5-6 minutes.
- Add tomato puree, North Indian spice mix, remaining ginger, mustard seeds, and minced garlic to the chicken. Cook for 1 minute until fragrant.
- Pour in sugar, water, and chicken stock paste. Stir well to combine.
- Simmer the sauce for 3-5 minutes until slightly thickened.
- Add frozen peas and cook for 1 minute until heated through.
- Stir in crème fraîche and butter until melted and well incorporated.
- Remove ginger pieces from the cooked rice and drain.
- Serve the butter chicken masala over the ginger rice immediately.