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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was really good! First time making it.
I probably at least doubled the spices, added more paste, and chicken. It’s the corona virus panic and I couldn’t find tomato paste so I used a Goya tomato paste with garlic, olive oil, and peppers. It worked well!
I cooked this for my soon-to-be wife. Definitely think I sealed the deal with this recipe. I can’t wait to cook this for my family one day.
Is cooking the chicken for 16 minutes enough?
I thought you’re supposed to cook chicken for at least 25-30 minutes (?). My chicken seemed a bit raw after following this recipe.
The chicken is cut into small pieces so it cooks quickly!
Delicious recipe. Added a Thai chili pepper to spice it up. Found I had to add a bit extra liquid to get my desired consistency and of course add some spice.
Really simple, quick and delicious! My husband loved it and he is pretty fussy. Subbed coconut milk for the cream bc of dairy allergy, and could not taste the coconut at all. Couldn’t find the fenugreek in store and don’t like mustard seed, but thought the dish tasted fantastic. We decided at the last second to throw some spinach in the pan instead of making a veg on the side. Couldn’t taste the spinach at all and got some greens!
Glad you made it work!
Hi Layla! We only have chicken thighs right now, would those work okay in the recipe? Thanks for your help, excited to try this recipe!
Are the chicken thighs de-boned? The recipe works well with boneless, skinless chicken thighs that are cut into small pieces.
Absolutely amazing recipe quick easy and enjoyed by all the family
I am 16 yet even I was able to make something like this thanks to the simple and easy recipe. It was so easy to follow and tasted delicious. I’ve never made a curry like this before and I was really pleasantly surprised by the taste. It’s so creamy and flavorful. Thank you for making this recipe 🙂
What is the calories per serving?
What can I use to substitute 1 tablespoon garam masala?
Try 2 teaspoons cumin and a pinch of all spice.
Perfect recipe. Because of dairy sensitivities, I used the cream from a can of coconut milk instead of the heavy cream or yogurt, and then finished it with 1 tbs of butter. Super silky, perfect spicing. My 7 year olds loved it, my husband wanted 2nds an wiped his bowl clean. Will be a regular repeat in our house. Oh, didn’t use fenugreek or mustard seed (didn’t have the 1st, don’t care for the 2nd and wanted to control the spice factor for the kids. Still perfect.)
Super delicious! Made for lunch!!!! Was super easy to follow and I substituted the heavy cream with greek yogurt! One of my new favorites!
Yass! Happy you enjoyed it <3
It is midnight and I am raiding the fridge. Inside the fridge I find a little Tupperware container and open it up. It is the last sauce of the butterchicken that I made for my wife and child earlier this evening. My wife , a proffesionnal chef kept it to take home. My daughter also asked that the leftovers must be packed for school the next day. Therefore I cannot but score this recipe five stars. It is a keeper!
SO glad you and your family are enjoying this dish, Martin! 🙂
Can you freeze this recipe
Yes, freeze in an air-tight container for up to 2 months.
Delicious and so easy. The chicken breasts stayed moist in this gorgeOus sauce. Tasted like a resTaurant meal. Did add water though as sauce too thick.
Delicious and so easy. The chicken breasts stayed moist in this gorge sauce. Tasted like a rest meal.
i made this recipe last night but added a butter chicken spice mix by shan and it came out AMAZING!! super quick and delicious. thanks for sharing
Also,
I used tomato paste and had no issue with not having enough liquid. I also found it went really well with basmati rice so i also got to try making that for the first time too! cant thank you enough!
I made this yesterday and added a bit of chilli paste and turmeric and added green peppers also it was divine thank you for such a simple yet delicious butter chicken
Excellent recipe for Butter chicken. The flavour tastes authentic to me(im not indian, so i can’t say for sure) Delicious! this is now my go to butter chicken recipe.
Thanks! Its tastes so nice!
First time making homemade Butter chickeN. SO EASY AND THE FLAVOR IS FANTASTIC. Best we ever had. Family has requested this recipe at least once a week now! thank you.
So happy to hear the family enjoyed it!
perfect sauce recipe, thank you so much.
great timing when cooking rice at the same time.
to make it vegetarian, i added peas and cheese curds instead of chicken, and tossed some fresh greens on top. mozzarella or paneer would probably be good too. 🙂
PS IT DIDN’T NEED ANY EXTRA LIQUID FOR ME, AND I USED TOMATO PASTE AND HEAVY CREAM. ALTHOUGH I WAS COOKING IT AROUND MED-LOW/MED, SO MAYBE THAT HAS SOMETHING TO DO WITH IT.
So good, easy and authentic. Am very impressed. Will def keep this in the rotation! Thanks for sharing this!!
Enjoy 🙂
This may seem like a crazy question but can we use ground beef instead of chicken. I known that it technically would not be butter chicken but could it work?
I’ve never tried it with ground beef so I honestly can’t say but the flavor should still be the same.
I tried this last week and came out so delicious!
Could you please include the calorie count?
jen is a savage
i have made this recipe a few times and absolutely love it.i agree with the comments below that you have to add some liquid if using tomato paste. there’s no way for it to boil. i’ve used water in the past and it turns out well. i think i’ll use chicken broth next time as someone suggested below.
does this freeze well?? my husband is having knee surgery soon so i am trying to fill the freezer with ready meals.
i also combined this recipe with a tikka masala recipe and marinated it in yogurt, it was even better. if you have time for this step, do it.
I tried Your butter chicken recipe FOR dinner with Arabic bread. TURNED out great. My hubby loved it… Made me really happy. Thank you so much.
May God bless you.
I havent made this yet but was planning to for a big event. Can i make it a few werks prior and freeze?
Can i TRIPLE the RECIPE ?
Easy enough for my 12 year old to make – tasty and delicious! we used tomato paste and heavy cream. it was out of this world!!
Such a nice recipe to cook. i will be try this recipe at home. Surely share my experience for cooking butter chicken.
It actually comes out very good!the difference with is between the chicken stock the tomato paste Or tomato sauce:
if you use tomato sauce dont chicken stock
if you use tomato paste yes use chicken stock thaT easy that simple, but you need to know your way in the kitc (just a little) lol
It is actually comes out very good!the difference with is between the chicken stock the tomato paste Or tomato sauce:
if you use tomato sauce dont chicken stock
if you use tomato paste yes use chicken stock thaT easy that simple, but you need to know your way in the kitc (just a little) lol
This recipe was perfect. The portions work and it was made in the length of time it took to make the rice in our rice cooker. it was a hit and will become a regular option. thank you.