Peanut Butter Chicken

Peanut Butter Chicken is a creamy, savory, and mildly spicy dish where tender chicken cubes are simmered in a rich peanut-based sauce infused with aromatic spices. Ready in under 30 minutes, this one-pan curry is comforting, flavorful, and ideal for busy weeknights. It pairs beautifully with steamed rice or naan for a complete, satisfying meal.

Why You’ll Love This Recipe

This recipe combines the nuttiness of peanut butter with the bold flavors of garam masala, garlic, ginger, and chili for a unique twist on a traditional curry. It’s creamy, slightly spicy, and deeply satisfying. Best of all, it uses pantry staples, requires minimal prep, and cooks fast—perfect for those craving bold flavor without hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 grams boneless, skinless chicken thigh or breast, cut into small cubes

• 2–3 shallots or small onions, diced

• 1 tablespoon grated garlic or garlic paste

• 1 tablespoon grated ginger or ginger paste

• 4 tablespoons smooth natural peanut butter

• 6 tablespoons double cream (or heavy cream)

• 1 cup warm water

• 1 teaspoon salt (or to taste)

• 2 tablespoons cooking oil

• Handful of chopped coriander

• 2–3 hot or mild chili peppers, sliced

Ground Spices:

• 1 teaspoon turmeric

• 2 teaspoons chili powder

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• 2 teaspoons garam masala

Directions

1. Sauté the Aromatics:
   Heat oil in a large skillet or pan over medium heat. Add the diced onions and sauté for 2–3 minutes until soft and translucent.
   Stir in grated garlic and ginger and continue cooking until the onions begin to brown slightly.

2. Cook the Chicken & Spices:
   Add the chicken pieces to the pan along with turmeric, chili powder, ground coriander, cumin, garam masala, and salt. Stir well to coat the chicken and sauté for 1–2 minutes until fragrant.

3. Add Peanut Butter & Sauce Ingredients:
   Stir in the peanut butter until melted and combined with the chicken. Pour in the warm water and double cream. Stir everything together until the sauce is smooth and well mixed.

4. Simmer:
   Cover the pan with a lid and let it simmer for 20 minutes or until the chicken is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.

5. Finish & Serve:
   Taste and adjust salt or water if needed. Garnish with chopped coriander and fresh chili slices. Serve hot over rice, with naan, or alongside your favorite grains.

Servings and timing

Servings: 4–5 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 552 kcal

Variations

• Use coconut milk: Swap heavy cream for full-fat coconut milk for a dairy-free alternative and added tropical flavor.

• Try other nut butters: Almond butter, cashew butter, or tahini can replace peanut butter for a different flavor profile.

• Make it vegetarian: Substitute tofu or chickpeas for chicken and adjust cooking time accordingly.

• Add vegetables: Toss in bell peppers, green beans, or spinach during the last 5–10 minutes of cooking for extra nutrients.

• Spice it up: Add Thai bird’s eye chilies or crushed red pepper flakes to increase heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the curry in a skillet over medium-low heat, adding a splash of water to loosen the sauce if needed. Alternatively, microwave in 1-minute intervals until heated through.

This dish also freezes well. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

Can I use chunky peanut butter?

Yes, but it will change the texture of the sauce slightly. Smooth peanut butter is preferred for a creamier finish.

Is this dish very spicy?

It can be as mild or as spicy as you like. Adjust the chili powder and fresh chilies to your preferred heat level.

Can I use coconut milk instead of cream?

Absolutely. Coconut milk adds richness and a slightly sweet, nutty flavor that works wonderfully with the spices.

What should I serve with peanut butter chicken?

Serve it with steamed white rice, jasmine rice, quinoa, couscous, or naan bread to soak up the sauce.

Can I make this ahead of time?

Yes, the flavors deepen as it sits, making it a great make-ahead meal. Reheat gently before serving.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free, but double-check your peanut butter and cream for additives if needed.

Can I make it in an Instant Pot?

Yes, sauté the aromatics and chicken using the sauté function, then pressure cook for 5–6 minutes. Stir in the cream and peanut butter after pressure release.

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but may be slightly less juicy than thighs. Avoid overcooking for best results.

How do I thin the sauce?

Simply add a splash of warm water or broth and stir until desired consistency is reached.

Does it taste like peanut butter?

Yes, but it’s balanced with spices, cream, and aromatics, so the flavor is savory—not sweet or overpowering.

Conclusion

Peanut Butter Chicken is a flavorful, fuss-free meal that comes together quickly and delivers big flavor with minimal ingredients. Creamy, comforting, and customizable, it’s a great choice for a weeknight dinner or meal prep favorite. Serve it over rice, load it with veggies, or turn up the heat—this dish adapts easily to your tastes while always satisfying your craving for something hearty and rich.

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