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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Spoon the butter chicken over hot cooked basmati rice or serve alongside warm naan bread for a complete and satisfying meal.
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.
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
