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.
Loved it. Really delicious and easy. Used the fenugreek seeds and 5% cream as that is what I had. Will make again. Thank you!
Loved this! Very quick and easy. My only question is if this would be able to be frozen or not. I’ve heard that you shouldn’t cook chicken, freeze it and then reheat it again…? I would love to make this again and freeze it for future meals if possible. Any insight? Thanks! 🙂
You can cook then freeze chicken, then reheat, or depending on the chicken recipe thaw and eat.
This recipe could be frozen and then reheated.
Came out so well totally recommend!!!
But recipie ever for butter chicken..I’ve tried many over ten years of cooking and this is hands down the best 👌I even added a tsp of raw sugar and it truly balanced out those herbs!
Glad you enjoyed my recipe, Shannon <3
Great recipe with a few changes. The basic ingredients for the curry are good, but needs some changes with the chicken to make it really great.
I used leftover chicken from homemade shawarma rather than follow the recipe for the chicken and I thought it was perfect that way. I think if I had used plain chicken (as the recipe calls for), it wouldn’t have been flavorful enough, the chicken definitely needed the extra spices from the shawarma marinade.
I also simmered it after adding the tomato sauce (with extra water) for about ~15 min and then for another 10 min after adding the cream to really thicken it at each step, I think that was necessary to meld all the flavors.
Thanks for the feedback, Nora 🙂 Everyone has a different palate and which is why you may think it’s not enough spices but I’ve also had people say it’s too spicy!
This was SO good and super easy. My only change was to marinade the chicken in spices, olive oil and a bit of lemon for 2-3 hours. But that is it. Fantastic! Definite keeper.
Hi! Thank you for sharing, I’m so excited to make this! I don’t eat dairy but I have some cashew milk on hand. Do you think this will work as a cream replacement?
Yes, that works perfectly!
Wow superr!! Thank for sharing..
This was AH-MAZING!
TBH, I have only ever made butter chicken using sauce out of a jar. This was SO easy that I will never buy in a jar again. And, seriously, you can’t beat a one pan meal for cleanup. I used 2 chicken breasts. I don’t do dairy so I substituted a can of coconut milk for the yogurt and cream. I also omitted fenugreek as I don’t have on hand. Oh. Em. Gee. SO fragrant and the spice blend was absolutely delicious!
I had mine in a bowl with Naan on the side; hubby had his over rice. I overfed 2 adults with 2 pieces of chicken and I’m just happy to report that I have an additional portion for lunch tomorrow!
🙂
This IS delicious!!! I’m a recent retiree and have time now to make new recipes. I love easy and delicious! We love Indian cuisine and I never dreamed I could actually make it myself and have it so good! I used curry and mustard powder instead of garam masala and fenugreek. Thanks to other comments for suggestions! 👍👍
A-M-A-Z-I-N-G Recipe!
My husband and I and kids LOVE the strong, unique and delicious tastes of Indian cuisine, but I have always been intimidated to try cooking any on my own, especially after reading so much online about how hard and trying it can be.
You simplified and brought to our table such a fragrant and delicious dish, I cannot wait to have the extended family over to do it again!
Thank you so much!
I would love to know what other tricks you have up your sleeve! This was a 100% (and easy!) win for our busy and chaotic household.
Thanks again!
Thanks so much for your feedback!!
This is an absolute homerun! I served it with collard greens on the side which made the plate pretty and worked well with the chicken. I even had fenugreek in my cupboard. I will make this again and again!
A go to recipe for me on busy nights with little kiddos. I usually make extra rice in my IP to use throughout the week in recipes too! My toddler even loves this, so much better than a jar sauce!
I like to serve with peas or wilted spinach, and often sub in ghee and full fat coc milk😋
Very solid, good recipe. I added a green pepper and a broccoli crown for extra veggie nutrition. I didn’t have garam masala, so I used an online recipe to make it from scratch. I think it needed just a touch more salt, sweet, and spice (I look forward to altering that a little!). Great base to work from.
Also, I would like to know how many people can make this in 20 minutes… I guess I’m slow in the kitchen, because it took me at least twice that long (if I hadn’t added a green pepper and broccoli and made garam masala from scratch, maybe it would have taken me 30 minutes).
By the way, we are light eaters, this fed me and my husband and 3 teenage boys with a generous serving leftover (the pepper and broccoli stretched it a bit).
Also, this doesn’t have to do with the recipe, but I find it’s hard to find good chicken nowadays that has a good texture and flavor. My sister made this with a rotisserie chicken from Costco shredded (maybe about 2 cups). Hers turned out better than mine… the chicken was part of the reason. I wonder if anyone has a brand of chicken they use that they like that doesn’t have this issue. I have bought chicken breasts in bulk, and the breasts are huge, sometimes over 1 pound each! I’m feeling like I would rather pay twice as much and maybe cut the amount called for since we are light eaters and have been cutting back on meat. Ideas, anyone?
Thank you!
The only chicken I won’t buy is Purdue
, it has a terrible taste to it.
I won’t buy Purdue because of their record of how they treat their employees.
This is my go to curry recipe. Made it over 10 times now. Just love it.
Thanks so much for the recipe.
Thanks for taking the time to share your feedback!
Obsessed. This is a go-to recipe. So glad we discovered it during quarantine. Thank you!!
It was good! I used regular milk and yogurt because I didn’t have cream. It turned out good but I think cream or half and half would be WAY better. It took me a little over an hour to make this.
Hi! I only have non fat yogurt or sour cream. Which and hiw to use? Pretty please!
I would use sour-cream for a creamier texture 🙂
This recipe is SUCH A HIT!!!! i make it all the time and everyone loves it! The only thing different i do is i get those butter chicken seasoning packs from my local indian grocery store and let the chicken marinade in that while i prepare everything else. i also don’t use fenugreek.
Delicious and simple!
I made this last night and it came out so tasty. I had most of the ingredients already but I didn’t use the fenugreek and I used curry instead of masala and used plain yogurt instead of the heavy cream. I would say that the yogurt did make the sauce grainy and a bit acidic (sour), but I was able to fix that by adding a bit more water and a teaspoon of sugar and letting it simmer longer. Still a great recipe! Thanks for sharing!
So glad the recipe worked out for you in the end!!
SOOO good, ate the leftovers for breakfast this week. Paired with peas, naan, cilantro. I never leave reviews, that’s how good this was.
I used ghee instead of oil and butter and I first let my spices cook with the onions before adding the chicken. Delicious!
Love this recipe, but how much is per serving?
The serving size is about 1/4th of the dish.
Thoughts on adding peas or another veggie to the dish to make it a one dish meal?
That sounds like a great idea!
We don’t have any Indian restaurants where we live and I have been wanting to try some of the dishes I’ve heard about. I found this recipe and it seemed pretty easy. I did have to use curry powder instead of garam masala because the store didn’t have it and I substituted honey dijon mustard for the fenugreek because that wasn’t available either. I used paprika instead of chili powder because I was worried it would be too spicy for the kids. It turned out amazing!!! I have 2 extremely picky eaters and even they loved it. It is one now of a very few dishes that my whole family likes and will eat. In fact I made almost 3 lbs of chicken breasts and there was NO left overs. I couldn’t find Naan so we ate it with Jasmine rice and it was delicious and definitely will be in our regular rotation now. Also so quick and easy!!
Was easy to make just as the recipe said. Have made it twice already.
very good to the taste.
Perfect flavorful yet mild sauce! I make just the sauce on a weekly basis and always have it in a jar sitting in my fridge. Blend with an immersion blender if you want something ultra smooth. Eat it with chickpeas, chicken cutlet, roast vegetables, scrambled eggs… endless options! And truly only takes 20 minutes. Thank you for this recipe 🙂
5 stars just the way it is (forgot to rate it!)
OMG this was so good. My daughter wouldn’t stop saying how great it was as she spooned more into
Her mouth. I’ve tried so many tika masala recipes and the one we liked best was pretty involved. This was better! So easy and tasted better than any tika masala my family has ever had! I used a tiny bit of mustard powder in place of the fenugreek. Made homemade naan and roasted
Asparagus with it. Wonderful meal!
First time I have ever made anything from scratch, it tastes amazing! Would’ve like it a little thicker but I’m definitely not complaining!