Butter Chicken Curry is a mild and delicious Indian style curry that is popular with kids. Try introducing your family to curry with this easy recipe.
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Picky or Adventurous Eaters
Are your kids adventurous eaters or do they stick to chicken nuggets and peanut butter sandwiches?
My kiddos are somewhere in between, but it didn’t come naturally. I had to learn to subtly urge them to try new meals and stretch their palates. I did this by serving lots of different types of food at home.
We move from place to place for my husband’s career so some of this urging was a necessity. You can’t always get a peanut butter sandwich when living in Japan!
Choose Your Battles Wisely
One key to getting kids to try and enjoy new foods? Selecting meals that are kid friendly so that they enjoy the experience of trying a new cuisine. Don’t start them with a super spicy curry or raw fish!
I love Indian food so I introduced my kids to butter chicken curry when they were very young. It is a very mild curry that you can order in most Indian restaurants. It was a hit from the first bite, especially when it was served with naan for dipping.
I started making butter curry at home because we move frequently and don’t always have an Indian restaurant near our home. Luckily, making great curry and naan is very easy!
The key to great homemade curry is having the right spice blends. Garam masala is a must for this recipe. You can buy the blend or make it yourself with this easy recipe. I also love using this curry powder.Print
Easy Butter Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Category: Curry
- Method: Stove top
- Cuisine: Indian
Butter Chicken Curry is a popular curry for kids. It’s a mild and delicious curry that is easy to prepare and is a great way to introduce your family to Indian food.
- 1 tbsp vegetable oil
- 1 green onion (finely chopped)
- 1/4 white onion (chopped)
- 1 lb boneless skinless chicken breast or boneless skinless chicken thighs (diced into small pieces)
- 2 tbsp butter (unsalted)
- 2 tsp lemon juice
- ¾ tbsp garlic, minced
- ½ tbsp ginger paste or minced ginger
- 2 tsp garam masala
- 1 ½ tbsp curry powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 1 bay leaf
- 1 15 oz can tomato sauce
- 1 pinch salt
- 1 pinch black pepper
- 1/4 cup plain yogurt
- 1 cup half-and-half
- 1 tablespoon cornstarch
- Sauté in a large skillet or Dutch oven, over medium-high heat: 1 tablespoon vegetable oil, 1 green onion, finely chopped; 1/4 white onion, chopped;
- When onions are tender add: 1 lb boneless skinless chicken breast or boneless skinless chicken thighs, diced into small pieces
- Once chicken in cooked, add: 2 tablespoons butter (unsalted), 2 teaspoons lemon juice; ¾ tablespoon garlic minced; ½ tablespoon ginger paste or minced ginger; 2 teaspoons garam masala (if you can’t find it in the spice aisle you can find an easy recipe here); 1 ½ tablespoons curry powder; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper, optional; 1 bay leaf
- Stir briefly to combine onion, chicken and spices and allow them to become aromatic in the oil, then add: 1 -15 oz can tomato sauce; 1 pinch salt; 1 pinch black pepper
- Stir to combine, reduce heat and allow to simmer for 15-20 minutes, until chicken is very tender. 10 minutes before serving stir in: 1/4 cup plain yogurt; 1 cup half-and-half
- Five minutes before serving combine: 1 tablespoon cornstarch with 1/4 cup water and stir into curry.
- Heat until slightly thickened. Remove bay leaf then serve with rice and Better Than Take Out Naan.
Crock Pot Adaptation – You can also make this curry in a crock pot.
Combine all ingredients in a crock pot except for the yogurt, half and half, cornstarch and water. Cooking on low for 6-8 hours*. (I use frozen chicken breasts when making the curry in the crock pot.)
40 minutes before serving remove the chicken and dice, return to crock pot and stir in the yogurt and half and half.
Combine cornstarch with ¼ cup cool water , stir until no lumps remain, then stir into curry. Allow the curry to thicken for 10-15 minutes. Remove the bay leaf before serving.
*Please note all crock pots cook at slightly different temperatures, you should adjust the cooking time to your specific crock pot.
- Serving Size: 1 cup
- Calories: 144
- Sugar: 3.2
- Sodium: 273
- Fat: 8.3
- Carbohydrates: 6.2
- Protein: 12
- Cholesterol: 49
Keywords: butter chicken curry recipe
Try Making Chicken Curry
I hope you try this easy recipe, according to a Bren Did family vote it gets four thumbs up (that’s a 10 or an A+ in this house).
Serve the curry with rice and Better Than Take Out Naan for a tasty meal your whole family will love! Like curry? Try my Quick Coconut Sweet Potato Curry recipe.
More Adventurous Cuisine for Kids
Looking for more ways to expand your kids’ diet? My kids love these easy recipes:
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Living on a very strict Organic die, it has been so hard to plan dinners for others, or to find good potluck dishes to take out. Your recipes are giving me great ideas for adapting for myself and for others. Thank you so much for opening up the social doors again.
How long would you recommend cooking this in the slow cooker, if chicken thighs are NOT frozen?
I would cook it on low for 6 hours then check the chicken to make sure it is fully cooked.
This is delicious!! We used to always do Indian take out but we moved and there isn’t an Indian restaurant nearby. This recipe fills that need…thanks!!
I’m happy to be helpful! 🙂