Easy 20 Minute Butter Chicken Recipe

Let me tell you, this Easy 20 Minute Butter Chicken Recipe quickly became one of my go-to weeknight dinners. It s got all the rich, comforting flavors of traditional butter chicken but without the long wait or complicated steps. I absolutely love how it turns out-creamy, spicy, and perfect with simple sides you probably have on hand.

What s even better? You can whip this up from start to finish in just about 20 minutes, making it a lifesaver for busy evenings when you want something delicious but don t want to compromise on flavor. Whether you re new to Indian cooking or just looking for a fast fix with generous, luscious sauce, you ll find this easy 20 minute butter chicken recipe a total winner.

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Ingredients You’ll Need

This Easy 20 Minute Butter Chicken Recipe brings classic Indian flavors together with ingredients you probably already keep around. The balance of spices and creaminess from the butter and heavy cream makes it homey and indulgent without fuss.

• Oil: I prefer a neutral oil like vegetable or canola to keep the flavors front and center.
• Butter: A little butter adds that signature richness and smooth texture you want in butter chicken.
• Onion: Diced onion gives the base a bit of sweetness and depth-don t skip it!
• Fresh ginger: Freshly minced or grated ginger adds a bright, slightly spicy zing-if you don t have fresh, paste works as well.
• Garlic: Always better fresh minced or crushed; it brings that savory foundation to the dish.
• Boneless, skinless chicken breasts: Cut into chunks for quick cooking and easy eating.
• Tomato paste or tomato sauce: Concentrated tomato flavor keeps the sauce rich and tangy.
• Garam masala: The quintessential Indian spice blend-aromatic and complex, it s a must-have.
• Chili powder or paprika: Adjust based on your heat preference; paprika adds color without heat if you re mild.
• Fenugreek (optional): I use powdered fenugreek for that subtle nutty, slightly sweet flavor-it elevates the sauce beautifully but can be skipped if not on hand.
• Cumin: Toasty and warm, cumin rounds out the spices perfectly.
• Salt: Key for bringing all those flavors to life.
• Black pepper: Adds a sneaky bit of gentle heat and complexity.
• Heavy cream: Gives the sauce its signature smooth, luxurious texture-half & half or yogurt can work as lighter substitutes.
• Hot cooked rice and naan: Essential to soak up that luscious sauce and complete the meal.

Variations

One of the things I adore about this easy 20 minute butter chicken recipe is how easy it is to make it your own. You can swap, add, or omit ingredients depending on your taste and dietary needs, which makes it very forgiving and flexible.

• Use chicken thighs instead of breasts: I find thighs stay super juicy and tender, which is a nice upgrade if you have a few extra minutes to cook them through.
• Make it dairy-free: Swap heavy cream for coconut cream or coconut milk for a lovely tropical twist that s perfect if you can t do dairy.
• Turn up or down the spice: If you like it hotter, add cayenne or fresh chopped green chilies. For milder flavors, just use paprika and omit the chili powder.
• Vegetarian version: Replace chicken with chickpeas or cauliflower florets for an easy meatless twist that still feels indulgent.

How to Make Easy 20 Minute Butter Chicken Recipe

Step 1: Sauté the aromatics

Start by heating a large skillet or medium saucepan over medium-high heat. Add your oil, butter, and diced onions. Let the onions soften and turn a light golden brown, about 3-4 minutes. This step is crucial because those onions build your flavor base-don’t rush it or turn the heat too high, or they ll burn. Once the onions look soft and beautiful, stir in the minced ginger and garlic, letting them cook just for 30 seconds to release their fragrant aroma without burning.

Step 2: Cook the chicken and spices

Next, add your bite-sized chicken pieces to the pan along with the tomato paste and all the spices: garam masala, chili powder (or paprika), fenugreek, cumin, salt, and black pepper. Stir everything to coat the chicken evenly in that gorgeous spice mix and tomato goodness. Cook this mixture for about 5-6 minutes until the chicken is cooked through and the sauce starts to thicken slightly. Keep an eye on the chicken-cut a piece open if you re unsure it s done. The chicken should be firm and opaque.

Step 3: Simmer with cream for perfect sauce

Pour in the heavy cream and give everything a good stir. Lower the heat to medium-low and let the sauce simmer gently for 8-10 minutes. This is the magic moment where the flavors meld and the sauce thickens into that velvety finish we all love in butter chicken. Stir occasionally to keep it from sticking, but don t rush the simmer-you ll get the best texture and flavor by being patient here.

Serve your Easy 20 Minute Butter Chicken Recipe over hot basmati rice or alongside warm naan bread. Trust me, the sauce is so luscious, you won t want to miss a drop!

How to Serve Easy 20 Minute Butter Chicken Recipe

Garnishes

I like to finish this butter chicken with a sprinkle of fresh chopped cilantro-adds a pop of color and bright herbal notes that balance the richness. If you want a little extra zing, a squeeze of fresh lemon juice right before serving lifts it beautifully.

Side Dishes

Hot, fluffy basmati rice is my absolute favorite side, perfect for soaking up that creamy sauce. Alternatively, warm garlic naan or even parathas work wonderfully if you want to mix it up. For some freshness, a simple cucumber raita or sliced onions with lemon can complement the richness.

Creative Ways to Present

For a special occasion, I like serving this butter chicken in small bowls with a side of colorful vegetable pulao and garnish with toasted cashews and pomegranate seeds. It immediately makes the meal feel festive and extra special without too much extra work.

Make Ahead and Storage

Storing Leftovers

I usually store leftover butter chicken in an airtight container in the fridge for up to 3 days. The flavors actually improve a bit overnight as everything sits and melds. Just be sure to cool it before sealing to keep it fresh.

Freezing

Freezing works surprisingly well with this recipe! I portion it out into freezer-safe containers and freeze for up to 2 months. When you defrost, the sauce sometimes thickens, so just stir in a splash of cream or milk to bring back that silky texture.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to prevent sticking or burning. Avoid microwaving at high heat as it can cause the cream to curdle. Add a little water or cream if the sauce feels too thick after reheating.

FAQs

Final Thoughts

Honestly, this Easy 20 Minute Butter Chicken Recipe is like having a little restaurant-worthy meal right in your own kitchen without any fuss. I love how quickly it comes together when I m tight on time but still want something comforting and flavorful. I m confident you ll enjoy making (and eating!) this as much as my family and I do-so go ahead, try it out and make it your own staple. You won t be disappointed!

Easy 20 Minute Butter Chicken Recipe

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• Author: Megane
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

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Description

This Easy 20 Minute Butter Chicken recipe is a quick and flavorful Indian-inspired dish featuring tender chunks of boneless chicken simmered in a rich, creamy tomato sauce spiced with garam masala, cumin, and fenugreek. Perfect for a weeknight meal, it pairs wonderfully with basmati rice or warm naan bread.

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Ingredients

Units USM Scale 1x2x3x

Butter Chicken

• 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 (about 2-3) boneless, skinless chicken breasts, cut into 3/4-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 powder (optional; seeds or mustard seeds can be used too)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream (substitute with half & half or yogurt for low fat option)

For Serving

• Hot cooked basmati rice
• Naan bread

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Instructions

1. Prepare the Aromatics: Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and diced onions. Cook the onions until they become lightly golden and soft, about 3 to 4 minutes, stirring occasionally to avoid burning.
2. Add Ginger and Garlic: Stir in the fresh ginger and garlic, cooking for an additional 30 seconds while stirring constantly to release their flavors without burning.
3. Cook the Chicken and Spices: Add the chicken chunks, tomato paste, garam masala, chili powder or paprika, fenugreek (if using), cumin, salt, and black pepper. Cook everything together for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and coated evenly with the spices and tomato paste.
4. Add Cream and Simmer: Pour in the heavy cream and reduce heat to medium-low. Let the mixture simmer gently for 8 to 10 minutes, stirring occasionally, allowing the sauce to thicken and the flavors to meld.
5. Serve: Spoon the butter chicken over hot cooked basmati rice or serve alongside warm naan bread for a complete and satisfying meal.

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Notes

• Fenugreek powder is optional but adds an authentic flavor. If unavailable, seeds or mustard seeds can be substituted.
• You can substitute heavy cream with half & half or yogurt for a lighter dish, though the texture and richness will change slightly.
• Adjust chili powder or paprika to control the spiciness of the dish according to your taste.
• Ensure not to burn the garlic and ginger by stirring constantly and cooking briefly after adding.
• This recipe pairs well with basmati rice and naan but can also be served with cauliflower rice for a low-carb option.

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Nutrition

• Serving Size: 1 serving (about 1/4 recipe)
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 120 mg