Craving butter chicken without spending hours in the kitchen? Sophia Kaur‘s easy butter chicken recipe takes a clever shortcut with store-bought rotisserie chicken, simmered in a rich, creamy tomato sauce with warming spices. Serve it with basmati rice or warm naan for a comforting dinner that rivals takeout.

The Punjabi recipe creator behind Instagram’s @aquickspoonful and author of The Lazy Girl’s Guide to Delicious Dinners specializes in approachable, flavourful cooking. Inspired by her Punjabi heritage and her children’s love of butter chicken, this family favourite swaps traditional tandoori chicken for shredded rotisserie chicken, making it easy enough for a busy weeknight.

A dish of butter chicken with naan and rice

Easy Butter Chicken With Rotisserie Chicken

Sophia Kaur

Store-bought rotisserie chicken makes this rich, creamy butter chicken surprisingly easy. Simmered in a buttery tomato sauce with warming spices, it's perfect for a quick weeknight dinner.

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Ingredients

1 jalapeño For a milder sauce, remove the seeds.
8 tbsp butter
1 yellow onion grated
4-5 cloves garlic
2 tsp fresh ginger minced
840 ml tomato purée
2 tsp salt
½ tsp sugar
2 tbsp ground cumin
1 tsp chili powder
3 tbsp curry powder
2 cups heavy cream
1 lb shredded rotisserie chicken
½ cup chopped cilantro

Instructions

Finely chop the jalapeño, or slice it lengthwise if you'd prefer to remove it before serving.
Melt the butter in a large skillet over medium heat. Add the grated onion and cook until browned. Stir in the garlic, ginger and jalapeño and cook for 1 to 2 minutes.
Add the tomato purée, salt, sugar, cumin, chili powder and curry powder. Stir well and cook for 2 to 3 minutes to develop the flavours. Pour in the cream, stir until combined and taste, adjusting the salt if needed.
Stir in the shredded rotisserie chicken until evenly coated in the sauce. Heat through, then garnish with chopped cilantro. Serve with basmati rice or warm naan.

Notes

Rotisserie chicken shortcut: Using cooked rotisserie chicken eliminates the need to marinate and prepare chicken separately. Shred it into bite-sized pieces so it mixes evenly into the sauce.
Adjusting the heat: Sophia suggests removing the jalapeño seeds for a milder dish or leaving the pepper whole so it can be removed before serving.
Serving suggestion: Serve with fluffy basmati rice or warm naan to soak up the creamy tomato sauce.

Keyword butter chicken, butter chicken with rotisserie chicken, easy butter chicken, rotisserie chicken recipe

Recipe FAQs

Is this an authentic Indian butter chicken recipe?: Sophia Kaur, who is Punjabi, is clear that her recipe is a shortcut rather than a traditional preparation. Butter chicken, also known as murgh makhani, is traditionally made with tandoori chicken in a buttery tomato-based sauce. Kaur’s version takes inspiration from those flavours but uses convenient ingredients to make the dish more accessible for busy home cooks.
Why does Sophia Kaur use rotisserie chicken?: Traditional butter chicken often makes use of tandoori chicken, including leftovers. Kaur takes a similar approach by using store-bought rotisserie chicken, which is already cooked, tender and flavourful. It’s a practical shortcut that eliminates the need to marinate and cook chicken separately.
Can I make this butter chicken ahead of time?: Yes. Prepare the butter chicken, allow it to cool and refrigerate it in an airtight container for up to three to four days. Reheat gently until the chicken is piping hot, stirring occasionally to keep the creamy sauce from separating.
Can I make this butter chicken less spicy?: Absolutely. Remove the seeds from the jalapeño for a milder flavour, or leave it whole and remove it before serving. You can also reduce the chili powder to suit your preference.
What should I serve with butter chicken?: Basmati rice and warm naan are classic accompaniments. The rice absorbs the creamy tomato sauce, while naan is perfect for scooping up every last bite.
Can I use leftover chicken instead of rotisserie chicken?: Yes. Leftover cooked chicken works well in this recipe. Shred or chop it into bite-sized pieces and add it to the sauce as directed. Because the chicken is already cooked, it only needs to be heated through.