Australia’s Love Affair With Butter Chicken – And an Easy Recipe to Make It at Home

Indian cuisine has become one of Australia’s great food love stories. With the Indian-born population now one of the fastest-growing communities in the country, vibrant flavours, family recipes and regional specialties have well and truly found a home here.

Across Sydney, Melbourne, Brisbane and beyond, incredible Indian restaurants are thriving – from fine dining to suburban gems – and Australians have wholeheartedly embraced the spices, colour and comfort of the cuisine.

And let’s be honest: when it comes to favourites, Butter Chicken reigns supreme. Creamy, gently spiced and wonderfully comforting, it’s the dish even the fussiest eater will happily order.

The good news? You don’t need a tandoor oven or a complicated ingredient list to make a cracking version at home. Channel your inner Jamie Oliver, keep it simple, and let bold flavours do the heavy lifting.

The Best Easy Butter Chicken (Serves 4)

Ingredients

For the chicken:

600g chicken thigh fillets, cut into large chunks
1 cup plain Greek yoghurt
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon paprika
Juice of ½ lemon
Salt and pepper

For the sauce:

1 tablespoon olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
400g tin crushed tomatoes
¾ cup thickened cream
40g butter
1 teaspoon brown sugar (optional)
Salt to taste

To serve: Steamed basmati rice, Fresh coriander, Warm naan bread

Method

1. Marinate the chicken (minimum 30 minutes, longer if you can).
In a bowl, mix yoghurt, garlic, ginger, spices, lemon juice, salt and pepper. Add chicken and coat well. Pop in the fridge while you prep everything else.

2. Get some colour on the chicken.
Heat a large pan over medium-high heat. Add a drizzle of oil and cook the chicken in batches until lightly charred and mostly cooked through. Set aside. (Don’t worry if it’s not fully cooked – it’ll finish in the sauce.)

3. Build the flavour base.
In the same pan, add olive oil and onion. Cook gently for 5–7 minutes until soft and golden. Stir in garlic and ginger for 1 minute.

4. Add the spices.
Sprinkle in garam masala, cumin and coriander. Toast for 30 seconds until fragrant — this is where the magic happens.

5. Create the sauce.
Pour in the crushed tomatoes and simmer for 10 minutes until slightly thickened. Stir through the cream and butter until silky smooth. Add sugar if your tomatoes are a little sharp.

6. Bring it together.
Return chicken (and any juices) to the pan. Simmer gently for 10–15 minutes until tender and cooked through. Taste and adjust seasoning.

Scatter with fresh coriander and serve with fluffy rice and warm naan.

Here’s some Tips

Chicken thighs stay juicier than breast – worth it.

Don’t rush browning the chicken – colour equals flavour.

If you like heat, add a pinch of chilli flakes.

Make it a day ahead – it tastes even better tomorrow.

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