This easy Butter Chicken recipe is a creamy, flavour-packed take on the Indian classic—without the fuss. Using our signature Screaming Seeds Butter Chicken spice blend, there's no need to buy or measure out a dozen different spices. Just marinate, simmer, and serve for a rich, satisfying meal that’s ready in under 30 minutes.

The sauce is beautifully balanced with tomato, garlic, coconut cream and a hint of lemon, while fish sauce adds a delicious umami depth. Perfect for a cosy weeknight dinner or a weekend crowd-pleaser, it pairs perfectly with steamed rice and a scattering of fresh coriander.

No nasties, no shortcuts on flavour—just a homemade butter chicken that’s comforting, simple, and seriously tasty.

Ingredients

1 tbsp coconut oil
1 large onion, diced
4 garlic cloves, crushed 
4 tsp Screaming Seeds Butter Chicken spice blend 
3 tbsp tomato paste 
2 tbsp fish sauce 
1 tsp sea salt 
2 tbsp lemon juice 
1 x 400 ml can coconut cream 
700 g chicken thigh or breast fillets, cut into bite-sized pieces 
Coriander leaves, to serve 
Steamed rice to serve

Method

Slice chicken into bite-sized pieces and stir through 2 of the teaspoons of Screaming Seeds Butter Chicken spice blend. Refrigerate for up to an hour to allow flavours to infuse.

Heat four tablespoons of the coconut oil in a large saucepan over medium heat.

Add the onion and sauté for four minutes until translucent. Turn the heat down to low and stir in the garlic and remaining Screaming Seeds Butter Chicken spice blend. Add the tomato paste and fish sauce and cook for one minute. Add the salt, lemon juice, coconut cream and mix well.

Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with the coriander and serve with steamed rice.