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Photo of Mild butter chicken by WW

Mild butter chicken

Total Time
45 min
15 min
30 min
Mild on the heat, but bursting with authentic Indian curry favours, this will quickly become a family favourite


Brown onion

1 medium, finely chopped


1 clove(s), finely chopped

Fresh ginger

20 g, (4cm) peeled, finely grated

Chicken thigh, skinless, raw

400 g, (buy 500g), fat trimmed, cut into 3cm pieces

Garam masala

2 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Cinnamon quill

1 whole

Ground chilli

1 g

Cherry tomatoes

250 g

Tomato passata

1 cup(s), (260g)

Baby spinach

120 g

Light cream

cup(s), (80ml)

Cooked basmati rice

4 cup(s), (680g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a 20cm-base saucepan with oil and heat over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened. Add chicken pieces and cook, stirring, for 3–4 minutes or until chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook, stirring, for 1 minute or until fragrant.
  2. Add tomatoes, passata, 1 cup (250ml) water and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook, stirring, for 1 minute or until spinach wilts. Remove and discard cinnamon stick. Serve butter chicken with basmati rice.


SERVING SUGGESTION: Steamed broccoli and cauliflower.TIP: Go easy on the chilli powder – a tiny pinch goes a long way.