Butter chicken is one of those meals that feels instantly comforting.
And the best part? This version comes together in just 20 minutes.
When the chicken simmers in that creamy, spiced sauce, something magical happens—
you get all the rich, restaurant-style flavor without the long cook time.
Your family will love spooning it over warm rice or scooping it up with soft naan,
and you’ll love how simple it is to pull together on even the busiest nights.
For the Butter Chicken
- Oil – Helps sauté the onions and spices and gives the dish a smooth base.
- Butter – Adds richness and that classic buttery flavor the dish is known for.
- Onion – Diced and cooked until golden for a sweet, savory foundation.
- Ginger – Fresh ginger (or paste) brings warmth and brightness to the sauce.
- Garlic – Essential for building aroma and depth; cook just briefly so it doesn’t burn.
- Chicken Breasts – Boneless, skinless pieces cut into chunks so they cook quickly and evenly.
- Tomato Paste (or Tomato Sauce) – Creates the tangy, flavorful base of the butter chicken sauce.
- Garam Masala – The main spice blend that gives this dish its signature Indian flavor.
- Chili Powder or Paprika – Adds a mild heat or smoky depth; adjust to your taste.
- Fenugreek – Optional, but adds that authentic buttery-nutty note common in restaurant versions.
- Cumin – Earthy and warm, balancing the creamy sauce.
- Salt & Black Pepper – Simple seasonings that bring the whole dish together.
- Heavy Cream – Makes the sauce silky and luxurious; can be swapped with half-and-half or yogurt for a lighter version.
- Rice or Naan – Perfect for serving and soaking up that creamy sauce.
Quick 20-Minute Butter Chicken
A speedy, one-pan version of butter chicken that delivers rich flavor in a short amount of time. Pair it with warm naan or a bowl of rice for a comforting meal.
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Servings: 4
Notes
Ingredients
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1 tablespoon oil
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1 tablespoon butter
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1 medium onion, diced
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1 teaspoon fresh ginger, finely minced or grated (or use paste)
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2–3 cloves garlic, finely minced or crushed
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1 ½ pounds (about 2–3) boneless, skinless chicken breasts, cut into ¾-inch pieces
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4 tablespoons tomato paste, or 8 oz can tomato sauce
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1 tablespoon garam masala
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1 teaspoon chili powder or paprika, adjust to taste
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1 teaspoon fenugreek (powder, seeds, or mustard seeds—optional)
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1 teaspoon cumin
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 cup heavy cream (or substitute half-and-half or yogurt for a lighter version)
- Hot cooked rice and naan, for serving
Instructions
- Warm a large skillet or medium saucepan over medium-high heat. Melt the butter with the oil, then add the diced onion. Cook until the onion softens and turns lightly golden, about 3–4 minutes. Stir in the ginger and garlic and let them cook for about 30 seconds, taking care not to let them scorch.
- Add the chicken along with the tomato paste and all the spices. Continue cooking for 5–6 minutes, or until the chicken is fully cooked and the mixture is well combined.
- Pour in the heavy cream. Let the sauce gently simmer for 8–10 minutes, stirring now and then as it thickens.
- Serve your butter chicken over Basmati rice or alongside warm naan.
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Chicken thighs stay really tender and are a great swap if you prefer dark meat. They cook the same way and keep the dish just as flavorful. - What can I use instead of heavy cream?
Half-and-half or plain yogurt both work well. They’ll still give you a creamy sauce, just with a lighter finish. Yogurt may thicken quickly, so make sure the heat isn’t too high. - Why did my garlic or ginger burn?
This usually happens when the pan is a little too hot. Make sure the onions have softened first, then add the garlic and ginger and cook just until fragrant. They only need about 30 seconds. - My sauce turned out too thick—what should I do?
This is an easy fix. Just stir in a splash of water, broth, or even a little milk until you reach the texture you like. The flavors will stay perfectly balanced. - Do I need fenugreek for this recipe?
No, you don’t. Fenugreek adds that classic restaurant-style note, but the dish still tastes amazing without it. If you don’t have any on hand, just skip it.
