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! 

20 Minute Butter Chicken

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.


4.78 from 340 votes

Easy 20 Minute Butter Chicken

By: Layla
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! 
Prep5 minutes
Cook15 minutes
Total20 minutes
Servings 4


  • 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


  • 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.


Serving: 1serving, Calories: 491kcal, Carbohydrates: 9g, Protein: 39g, Fat: 33g, Saturated Fat: 17g, Cholesterol: 198mg, Sodium: 963mg, Potassium: 895mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1405IU, Vitamin C: 8mg, Calcium: 67mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. My teenage daughter loved this and she is picky! Thanks for such a great recipe!

  2. I’ve made this at least 5 or 6 times now and am making it again right now. The family absolutely loves it. My 14 year old son asks for it specifically as the good curry lol.

    1. So happy to hear! My little one loves it as well <3

  3. this rescpiee looks like it will be great to eat when i make it for school next week❤️❤️😘😘😎😎😎😎😎🤞🤞🤞🤞🤞🤞🤤🤤🤤🤤🤤🤤🤑🤑🤑🤑🤑🤑🤑😩😩😩😩😩🥶🥶🥶🥵🥵🥵🤬🤬🤬🤬🤬🤬🥳🥳🥳🥳🥳.i hope everything goes well it dont burn anything🔥🔥🔥🔥. this better be good or im charnging my review 😤😤😤😡😡😡😡👿👿😈😈😈😈💀💀💀💀💀💀🦄

  4. Thank you for this! I’m not great at cooking but this was an easy recipe after a tiring day and it was so good, picky husband approved!

  5. My 8 year old son loves this recipe. Luckily it’s easy and quick to put together. He even helps me cook. Thank you!

    1. I’m so happy to hear that Kristin! My 10 year old is a big fan of this recipe as well 🙂

  6. This was simply outstanding. Please try it, you will not be disappointed.

  7. That was soooooo delicious! I added a little Penzey’s “The Now Curry”, just because I LOVE it, but otherwise, made exactly as directed! So rich and fragrant! Recommend!

    1. Hi how much did you use of Penney curry, will this make it too spicy hot

    1. Beautiful photo! Thanks for sharing and so happy the kiddos enjoyed it. My little one loves this dish too!

  8. Made a massive batch in our 20 qt slowcooker. Instead of chicken used paneer, and raw spuds cut with our mandolin with potato chip blade. Takes far longer to cook if using raw spuds but cooked in the sauce, they are delicious. Also, no cream so used some cream cheese from freezer, worked well. 4 servings last night + 30 generous ones –>freezer = quick meals with rice from cooker. All for the price of a take-out order for 4.

    1. Yes, so much better homemade! Thanks for sharing the detailed feedback 🙂

  9. I made this and my family can’t have enough
    Added a few ingredients!! Perfect

  10. I made this tonight! Super easy, quick and delicious. I’ll definitely be adding this to my regular rotation. I doubled the recipe and left out the chicken. It was perfect.

  11. First time making it and won’t be my last! Can I substitute the butter chicken with paneer? Would the steps be the same?

  12. This was amazing. Absolutely loved it. I only had chicken drumsticks, I followed the recipe and at the end, put all the chicken in my dutch oven, stuck it in the oven for 40 minutes at 400. Came out like a dream. THANKS FOR THIS RECIPE

  13. This recipe is delicious and easy to make and will be one of my go-to recipes moving forward! Thank you for sharing it!

  14. Really very easy and quick to make. Comes out really well. Easy to follow directions. At times for more gravy I use the
    ” Lotus Kitchen Brand” Butter Masala Simmer Sauce. A few tablespoons for more gravy. Otherwise basically I follow the