This cozy New Zealand style butter chicken brings all the creamy, tomatoey goodness you want from comfort food. It’s the kind of dish that wraps you in a warm hug after a long day. If you’re looking for new chicken recipes, especially one that doubles as a healthy comfort food recipe and an easy butter chicken recipe, you’re in for a treat. This is one of those New Recipes that feels both exciting and familiar, and if you’ve ever had a thing for comfort chicken recipes or even been curious about a New York style pizza dough recipe (trust me, it pairs well!), this one hits every note.

1) Key Takeaways
2) Easy New Zealand Style Butter Chicken Recipe
3) Ingredients for New Zealand Style Butter Chicken
4) How to Make New Zealand Style Butter Chicken
5) Tips for Making New Zealand Style Butter Chicken
6) Making New Zealand Style Butter Chicken Ahead of Time
7) Storing Leftover New Zealand Style Butter Chicken
8) Try these Main Course Recipes next!
9) New Zealand Style Butter Chicken Recipe
10) Nutrition

1) Key Takeaways

This recipe is a New Zealand twist on classic butter chicken.
It uses everyday ingredients and comes together quickly.
It’s rich, comforting, and family-friendly.
You can use cream or coconut cream depending on your preference.

2) Easy New Zealand Style Butter Chicken Recipe

I made this version of butter chicken on a whim one evening when I couldn’t face another bowl of cereal for dinner. It felt like a big warm hug after a long day, and now I keep the ingredients stocked for when I need some edible comfort.

This New Zealand style butter chicken is cozy, rich, and delicious without being fussy. We’re talking simple spices, one pan, and an easy clean-up. Perfect for when you want big flavor without a kitchen disaster.

This comfort food recipe has quickly become one of my favorites on Camila Cooks. Whether you’re into trying new chicken recipes, need something that qualifies as a healthy comfort food recipe, or just crave creamy chicken magic on a weeknight, this one checks all the boxes. Bonus: kids love it and it freezes well. Total win.

3) Ingredients for New Zealand Style Butter Chicken

Boneless Chicken Thighs: They’re juicier than breasts and soak up all that saucy goodness. Chop them into bite-sized pieces.

Oil: Just a bit for the pan. Any neutral oil works. I’ve even used butter when I’m feeling fancy.

Onion: Finely chopped. It gives the base that mellow sweetness once sautéed.

Garlic: Two cloves, minced. No need to measure. Just enough to make the kitchen smell like something’s really cooking.

Ginger: Fresh, grated, about a tablespoon. Adds a zing that balances the creamy sauce.

Garam Masala: This spice blend does a lot of the heavy lifting. It’s what gives that signature butter chicken aroma.

Ground Coriander, Paprika, Turmeric, Chili Powder, Salt: All these work together to make the sauce deep and flavorful. Use the chili powder with caution if you’re spice-sensitive.

Tomato Paste: Just two tablespoons. Thick, rich, and perfect for making that bold tomato base.

Cream or Coconut Cream: Either one works. I usually use cream unless I’m cooking dairy-free.

Water: It loosens up the sauce just enough without making it soupy.

Sugar: Just a teaspoon. Helps balance the acidity from the tomato paste.

Fresh Coriander: A small handful to scatter on top. Totally optional, but it looks and tastes lovely.

4) How to Make New Zealand Style Butter Chicken

Step 1. Heat the oil in a large pan over medium heat. Toss in your chopped onions and let them cook until they’re soft and just starting to brown.

Step 2. Add in the garlic and ginger. Stir for about a minute. Don’t walk away, they burn fast!

Step 3. Time to bloom the spices. Add the garam masala, coriander, paprika, turmeric, chili powder, and salt. Stir them into the onions until your kitchen smells like your favorite takeout spot.

Step 4. Add the chicken and coat it with all that goodness. Let it cook until browned on all sides. Don’t rush this part. Color equals flavor.

Step 5. Stir in the tomato paste and cook for a couple of minutes. It’ll darken and get even richer.

Step 6. Pour in the cream and water. Add the sugar. Stir it all together and let it gently simmer. Keep an eye on it while it thickens into a creamy comfort food dream.

Step 7. Garnish with fresh coriander if you’re feeling fancy. Serve hot with fluffy rice or naan and thank yourself later.

5) Tips for Making New Zealand Style Butter Chicken

Use thighs. Trust me. They’re forgiving and way tastier in comfort food recipes like this one. Breasts dry out, and no one’s happy with sad chicken.

Let the spices cook. Don’t skip that 30-second blooming step. It changes everything. It brings out all the warmth in the dish.

If you’re using coconut cream instead of dairy, go with the full-fat stuff. That’s where the richness comes from. No one’s here for watery sauce.

6) Making New Zealand Style Butter Chicken Ahead of Time

I’m a huge fan of cooking once and eating twice. This dish only gets better as it sits. Make it in the morning or the night before. Let the flavors mingle in the fridge.

If you’re prepping for a dinner party, this is your ace. Reheat gently on the stove or in the microwave. Add a splash of water if it looks too thick.

Pair with rice, naan, or even quinoa. I’ve even served it with leftover pizza dough warmed and sliced. Don’t judge me.

7) Storing Leftover New Zealand Style Butter Chicken

Scoop leftovers into a lidded container and pop it in the fridge. It’ll stay good for three days. Maybe four, if no one notices.

To reheat, microwave in short bursts or simmer gently on the stove. You want it hot, not scorched.

It freezes well too. Let it cool fully, freeze in batches, and then just thaw and reheat when you need a quick hit of comfort food.

8) Try these Main Course Recipes next!

9) New Zealand Style Butter Chicken Recipe