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Basil Butter Chicken Recipe
Ash Tyrrell

Basil Butter Chicken Recipe

I made this basil butter chicken on a whim one evening when I wanted something warm and comforting but didn't want to stand over the stove all night. It turned out so rich, fragrant, and downright addictive that it's now on repeat in my kitchen
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless chicken breasts or thighs cubed — thighs stay juicier, but breasts work fine if you keep an eye on cook time
  • 1/3 cup plain Greek yogurt — helps tenderize the chicken and adds a subtle tang
  • 2 tablespoons red curry paste — this is where a lot of the depth of flavor comes from so don't skip it
  • 4 cloves garlic chopped — fresh garlic makes a noticeable difference over the jarred stuff
  • 1 tablespoon grated fresh ginger — brightens the whole dish so skip the dried version if you can
  • 2 tablespoons garam masala — the backbone spice blend that gives this curry its warmth
  • 1/2 teaspoon chipotle chili powder — adds a smoky note without overwhelming heat
  • 1/2 teaspoon cayenne pepper — for a gentle kick adjust up or down to taste
  • 1-2 teaspoons chili flakes — use less if you're cooking for spice-sensitive eaters
  • 1 yellow onion chopped — builds the savory base of the sauce
  • 1 can 6 ounces tomato paste — thickens the curry and deepens the color
  • 1 can 14 ounces coconut milk — full-fat gives you the creamiest sauce, so don't swap for light
  • 4 tablespoons salted butter — this is the "butter" in butter chicken stir it in near the end for richness
  • 2 zucchini chopped — adds texture and soaks up the sauce beautifully
  • 1/2 cup chopped fresh basil — use fresh not dried, for that signature herby brightness
  • 1/4 cup chopped fresh cilantro — adds a fresh finish right before serving

Method
 

  1. Start by adding your cubed chicken to the slow cooker bowl or a baking dish. Toss it with the yogurt, curry paste, garlic, ginger, garam masala, chipotle powder, cayenne, and a good pinch of salt. Let it sit for about 10 minutes so the flavors soak in before you move on.
  2. Next, add the chopped onion, tomato paste, and coconut milk right into the same dish. Stir everything together until the sauce turns creamy and evenly coats the chicken. This is the base that makes the whole dish taste rich and comforting.
  3. For the slow cooker, cover and cook on low for 4-5 hours or high for 2-3 hours. If you're using the oven, preheat to 400°F, top the mixture with zucchini and butter slices, then bake for 30-40 minutes until the chicken is fully cooked through.
  4. About an hour before serving (or right after baking), stir in the butter and zucchini if you haven't already. Turn the crockpot to high and let it cook uncovered for 15 minutes so the sauce thickens up nicely.
  5. Stir in the fresh basil and cilantro right at the end so they stay bright and fragrant. Spoon the curry over steamed rice, and don't forget a side of warm naan for scooping up every bit of that sauce.

Notes

  • I always use full-fat coconut milk because it keeps the sauce from turning thin or watery.
  • I let the chicken marinate for the full 10 minutes if I have time, since it really does deepen the flavor.
  • I taste the sauce before adding the basil so I can adjust salt and heat while it's easier to fix.
  • I chop my basil right before stirring it in, since pre-chopped basil tends to wilt and lose its punch.
  • I keep a close eye on the zucchini so it stays tender instead of turning mushy.