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Homemade Easy 20 Minute Butter Chicken recipe photo

Easy 20 Minute Butter Chicken

A quick, creamy butter chicken ready in about 20 minutes for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.