Easy 20 Minute Butter Chicken

If weeknight dinners have you scrambling for something quick, comforting, and wildly flavorful, this Easy 20 Minute Butter Chicken is the answer. It’s a streamlined take on a beloved classic that delivers tender chicken in a rich, creamy tomato sauce with warm spices — all ready in about twenty minutes. The recipe is written to be straightforward, accessible, and forgiving, making it perfect for cooks of any skill level.

Why you’ll love this version

• Speed: The full meal cooks in roughly 20 minutes, from stovetop to plate.
• Simplicity: Minimal ingredients and easy steps without sacrificing the familiar, comforting flavors of traditional butter chicken.
• Versatility: Serve with steaming rice, warm naan, or your favorite grain for a complete meal.
• Reliable texture: The heavy cream creates a velvety sauce while the tomato paste adds depth without watering the dish down.

Ingredients

Use the following ingredients exactly as listed for best results.

• ▢ 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

*Fenugreek is optional and adds a signature slightly bitter, sweet, and nutty note. If using seeds, toast them lightly first and grind for best flavor.

Equipment

• Large skillet or sauté pan with a lid
• Wooden spoon or heatproof spatula
• Sharp knife and cutting board
• Measuring spoons and cups

Make-ahead and storage tips

Cooked butter chicken keeps well in the refrigerator for 3–4 days. Reheat gently in a saucepan over low heat so the cream doesn’t separate, adding a splash of water or additional cream if the sauce is too thick. This dish also freezes well: portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Step-by-step Instructions

The following instructions are rewritten into clear, sequential steps that follow the original order while keeping all ingredient amounts exactly the same.

1. Prepare ingredients: Dice 1 medium onion, finely mince or grate 1 teaspoon fresh ginger (or measure the equivalent paste), and finely mince or crush 2–3 cloves garlic. Cut 1 ½ pounds (about 2–3) boneless, skinless chicken breasts into ¾-inch chunks. Measure out your spices and have 4 tablespoons tomato paste (or an 8 oz can of tomato sauce) and 1 cup heavy cream ready.
2. Heat the fat: Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. Allow the butter to melt and the oil to shimmer so the pan is hot but not smoking.
3. Sauté the aromatics: Add the diced onion to the hot pan. Cook, stirring occasionally, for about 3–4 minutes until the onion becomes translucent and starts to soften. Add the 1 teaspoon fresh ginger and the 2–3 cloves garlic. Cook for 30–45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
4. Cook the chicken: Add the 1 ½ pounds of chicken breast pieces to the pan in an even layer. Allow the chicken to sear, cooking for about 3–4 minutes without stirring too much so the pieces get a light golden color on one side. Stir and continue to cook for another 2–3 minutes until the chicken is mostly cooked through. The interior should be opaque and no longer pink.
5. Add tomato and spices: Stir in 4 tablespoons tomato paste (or pour in the 8 oz can of tomato sauce, if using). Sprinkle the 1 tablespoon garam masala, 1 teaspoon chili powder (or paprika), 1 teaspoon fenugreek (if using), 1 teaspoon cumin, 1 tsp salt, and 1/4 tsp black pepper evenly over the chicken. Stir thoroughly to combine so the spices and tomato paste coat the chicken and aromatics. Let this mixture cook for 1–2 minutes to allow the spices to bloom and the tomato paste to deepen in flavor.
6. Add the cream: Pour 1 cup heavy cream into the pan and stir to combine. Reduce the heat to medium-low. Simmer the sauce gently for 2–3 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Taste and adjust seasoning if needed (add more salt, chili powder, or a pinch of sugar if the tomato is too acidic).
7. Finish and serve: Once the chicken is fully cooked and the sauce is creamy and cohesive, remove the pan from the heat. Serve the butter chicken hot over a bed of hot cooked rice with naan on the side for scooping. Garnish with a drizzle of cream or a sprinkle of garam masala if desired.

Timing and tips for perfect results

• Cut chicken into uniform ¾-inch pieces so it cooks evenly in the short time frame.
• Use a sufficiently hot pan when searing the chicken; this gives the pieces a bit of color and helps lock in juices.
• When adding the tomato paste, give it a minute to “cook out” — this removes any raw tomato flavor and deepens the sauce.
• If you prefer a thinner sauce, substitute half the heavy cream with half & half or add a splash of broth; for a lighter version, swap the full cup of heavy cream for plain yogurt, but temper it by whisking a few spoonfuls of hot sauce into the yogurt before adding so it doesn’t split.
• If your fenugreek is in seed form, lightly crush or grind it before adding so the flavor disperses.

Flavor variations

• Smoky: Use smoked paprika instead of chili powder for a milder, smoky note.
• Herby: Stir in a handful of chopped cilantro at the end for fresh, bright flavor.
• Richer sauce: For an even silkier sauce, finish with an extra tablespoon of butter off the heat.
• Vegetable boost: Add quick-cooking vegetables like spinach or frozen peas in the final minute of cooking to boost nutrition and color.

Serving suggestions

This Easy 20 Minute Butter Chicken pairs beautifully with steaming basmati rice and warm naan for soaking up every bit of sauce. For a lighter pairing, serve it over cauliflower rice or with a crisp green salad. Add a side of pickled onions or a simple cucumber raita to cut through the richness.

Common questions answered

Can I use chicken thighs? Yes. Boneless, skinless chicken thighs work well and stay juicy; keep the same quantity (1 ½ pounds) and cut into ¾-inch pieces.

Is 20 minutes realistic? Yes, with prep done (onion diced, garlic and ginger minced, chicken cut), the stovetop cooking steps themselves take about 15–20 minutes. Multitask by heating rice or warming naan while the sauce simmers.

What if I don’t have tomato paste? Use an 8 oz can of tomato sauce instead — the recipe lists both options. If using sauce, you may want to simmer a minute longer to concentrate the flavor.

Nutrition snapshot (per serving, approximate)

• Calories: ~480–550 (varies by cream choice and portions)
• Protein: ~35–45 g
• Fat: ~30–40 g
• Carbohydrates: ~8–12 g (not including rice or naan)

Final thoughts

When craving the cozy, luxurious flavors of a classic butter chicken without the lengthy soak or slow-cook process, this Easy 20 Minute Butter Chicken hits every mark. It’s fast enough for busy evenings, forgiving enough for weeknight cooks, and richly flavored enough to feel like a treat. Once you get the basic formula down — a hot pan, quick sauté of aromatics, a good sear on the chicken, and a creamy tomato-spice finish — you’ll find yourself coming back to this recipe again and again.

Enjoy with steaming rice, tear-off naan, and good company. Happy cooking!

Easy 20 Minute Butter Chicken

A quick, creamy butter chicken ready in about 20 minutes for an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

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 1/2 pounds boneless skinless chicken breasts cut into 3/4-inch chunks (about 2–3 breasts)
• 4 tablespoons tomato paste or 8 oz can tomato sauce
• 1 tablespoon garam masala
• 1 teaspoon chili powder or paprika, adjust to taste
• 1 teaspoon fenugreek powder optional (seeds or mustard seeds can be used)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream or substitute half-and-half or yogurt for lower fat
• hot cooked rice and naan for serving

Equipment

• Large Skillet

Method

 

1. Heat a large skillet over medium-high heat.
2. Add the oil and butter to the skillet, then add the diced onion and cook, stirring, until the onion is lightly golden, about 3–4 minutes.
3. Add the minced or grated ginger and minced garlic and cook, stirring, for about 30 seconds until fragrant.
4. Add the chicken pieces, tomato paste (or tomato sauce), garam masala, chili powder (or paprika), fenugreek, cumin, salt, and black pepper. Stir to combine and cook until the chicken is cooked through, about 5–6 minutes.
5. Pour in the heavy cream, reduce heat to medium-low, and simmer, stirring occasionally, until the sauce is warmed and slightly thickened, about 8–10 minutes.
6. Serve the butter chicken over hot cooked rice or with naan.

Notes

• Use paprika instead of chili powder for milder flavor.
• Fenugreek is optional but adds authentic flavor.
• Substitute half-and-half or yogurt for a lighter sauce.