Quick 20-minute butter chicken is creamy and packed full of flavor. It’s simplified and cooked all in one pan and goes great with a side of rice or naan!
Ever since moving to Alexandria, Virginia we’ve been in luck with all the Indian, Pakistani, and Aghani restaurants around us. We love the cuisine because it’s loaded with flavor and spice and is great for cold nights. One dish we keep going back for is the butter chicken. The spicy creaminess is unforgettable and always makes us go back for more!
I’ve been experimenting with my own version of home-made butter chicken over the past few weeks and I’ve finally found the perfect one. This simple no-fuss one pan butter chicken is just perfect. It’s simplified and does not require a whole bunch of ingredients, yet it’s packed with just the right amount of spice.
Easy 20 Minute Butter Chicken
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated (or use paste)
- 2-3 cloves garlic, finely minced or crushed
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 tablespoons tomato paste, or 8 oz can of tomato sauce
- 1 tablespoon garam masala
- 1 teaspoon chili powder, or paprika, adjust to taste
- 1 teaspoon Fenugreek, I use powder, but seeds or mustard seeds can be used too, optional*
- 1 teaspoon cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream, sub for half & half or yogurt for low fat
- Hot cooked rice and naan for serving
Instructions
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and so fast! My picky 9 year old DEVOURED it and I ate it for breakfast the next day. We ate it wither turmeric rice from Our Best Bites and it was absolute perfection!
Always great to hear that!
We love this recipe and have been using it for years. Also very versatile for spice level, I’m Thai and love some extra heat. Tonight I mixed in some “stir fry” vegetables with the chicken and it turned out great 🥰 Happy faces and stomachs all around.
Love this recipe. Come out perfect every time. I have one question tho. Can you freeze this recipe and if so do you do it in a marinade or after cooked?
I do freeze it after it’s cooked, just divided in portions, in separate containers. I prepare this as lunches for a week, so I freeze it with cooked pasta.
This was great! Omitted onion (less carbs) and used canned coconut milk since I’m out of heavy cream. Paired it with cauliflower rice. Kiddos and hubby enjoyed it, thank you!
I dont understand it. When I added the chicken and tomato paste and spices, the tomato doesnt mix. Do you put the chicken on top of paste? or paste on chicken?
Now my tomato paste is just burning.
You will need to add some water if the mixture is too thick. Try stirring in 1/4 cup water and add more as needed.
Easy and delicious recipe. One-pan, accessible ingredients, and great flavor payoff. My family loved it and it will definitely be a repeat main course. I used half & half instead of heavy cream, and the sauce was still rich and not runny. We like a bit of heat, so I added 1/4 tsp aleppo pepper.
Easy to make and very delicious.
The recipe is great but I made a couple of omissions due to not having all the ingredients. I couldn’t find my ginger paste so had to use ginger powder. Substituted the tomato paste with tomato sauce. I omit the fenugreek because I don’t like it. Also, my cilantro went bad so no cilantro on top.
I’ve made this recipe many times with great success! Moral of my story…..make sure you have the preferred ingredients! It was still good but would’ve been perfect using tomato paste, ginger paste, and cilantro!
This 20-minute butter chicken recipe is a game-changer! Its creamy texture and rich flavor, combined with the simplicity of being a one-pan meal, make it a perfect choice for busy days. Serving it with rice or naan rounds out the meal beautifully, offering both ease and deliciousness in under 30 minutes. Thanks for sharing such a quick and flavorful recipe that makes weeknight dinners a breeze!
Love this recipe. My family and I have made this regularly for several years now and it never disappoints!
I’m wondering if anyone has tried using chickpeas instead of chicken? Sometimes I like a vegetarian option. 😊