Name: 20-Minute Butter Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 tablespoon oil; 1 tablespoon butter; 1 medium onion, diced; 1 teaspoon fresh ginger, finely minced or grated (or paste); 2-3 cloves garlic, finely minced or crushed; 1 ½ pounds 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 powder (optional); 1 teaspoon cumin; 1 teaspoon salt; ¼ teaspoon black pepper; 1 cup heavy cream (can substitute half & half or yogurt for low fat); Hot cooked rice and naan for serving

There's something wonderfully comforting about a rich, creamy butter chicken that's ready in no time. This 20-Minute Butter Chicken Recipe is my go-to when I want big flavor without the long wait, perfect for busy weeknights or whenever you’re craving something cozy but fuss-free.

A close-up view of a dish in a white bowl filled halfway with white rice, topped with a thick orange sauce mixed with small chunks of meat. The sauce is creamy and smooth with visible pieces of herbs, garnished with bright green chopped cilantro scattered over the top. The bowl is resting on a wooden surface, all shown against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 20-Minute Butter Chicken Recipe
Top Tip
How to Serve 20-Minute Butter Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
20-Minute Butter Chicken Recipe

Why You'll Love This Recipe

This 20-Minute Butter Chicken Recipe is genuinely a game-changer in my kitchen. It combines deep flavors with speedy prep—no need for hours of marinating or complicated steps. It’s like getting all the magic of traditional butter chicken but much quicker and simpler.

Speed Meets Flavor: You get that rich, creamy sauce in just 20 minutes—no sacrifice on taste.
One-Pan Ease: Everything cooks together in the same skillet, which means less cleanup and more time to enjoy.
Ingredient Friendly: Uses common pantry spices and simple ingredients you probably already have on hand.
Adaptable: This recipe welcomes your personal twists, whether you want it spicy, mild, or dairy-free.

Ingredients & Why They Work

The beauty of this recipe is how these straightforward ingredients come together to create that iconic buttery tomato cream sauce we all love. Each one adds depth and balance, and I'll share a few tips to make shopping and prepping even easier.

Flat lay of a small white ceramic bowl of golden cooking oil, a small white ceramic bowl with a pat of rich yellow butter, a medium whole onion with papery skin removed showing glossy white layers, a small white ceramic bowl filled with freshly grated pale yellow ginger, a small cluster of three whole garlic cloves with skins intact, three raw boneless skinless chicken breasts cut into chunky pieces with pale pink color, a small white ceramic bowl holding vibrant red tomato paste, a small white ceramic bowl with warm brown garam masala powder, a small white ceramic bowl with bright red chili powder, a small white ceramic bowl containing light tan fenugreek powder, a small white ceramic bowl with deep brown cumin powder, a small white ceramic bowl of coarse white salt, a small white ceramic bowl with finely ground black pepper, a small white ceramic bowl filled with creamy white heavy cream, a small white ceramic bowl of fluffy cooked white basmati rice, and a plain piece of soft naan bread with a golden-brown surface, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil & Butter: Using both brings richness and helps develop those caramelized onions that make the sauce sing.
Onion: Diced medium onion softens and sweetens the base; don’t skip sautéing it until lightly golden.
Fresh Ginger: Adds a bright warmth—grated fresh works best but good-quality paste is a handy shortcut.
Garlic: Essential for aroma and flavor; finely minced or crushed is perfect for blending smoothly.
Chicken Breasts: Cut into chunks, they cook quickly and soak up the sauce beautifully.
Tomato Paste (or Sauce): Gives that rich tomato foundation; I like paste for thicker sauce, but you can use canned tomato sauce too.
Garam Masala: The star Indian spice blend that delivers warmth and complexity.
Chili Powder: Adjust according to your heat tolerance—paprika works if you want milder heat.
Fenugreek (optional): Adds authentic flavor depth, but you can skip or substitute mustard seeds if you want to experiment.
Cumin: Earthy and nutty, it rounds out the spice profile perfectly.
Salt & Black Pepper: Essential for balancing and enhancing all the flavors.
Heavy Cream: The velvety finish that makes this butter chicken irresistibly creamy—you can swap half & half or a dollop of yogurt for a lighter version.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this 20-Minute Butter Chicken Recipe as a flexible framework rather than a strict formula. Over time, I’ve played around with spices and dairy swaps to fit whatever mood or dietary needs pop up.

Variation: For a vibrant twist, I sometimes add a handful of fresh spinach at the end—it melts wonderfully into the sauce and boosts nutrients.
Mild or Spicy: Adjust chili powder or swap it for smoked paprika to create a gentler smoky flavor that everyone at the table will enjoy.
Dairy-Free: Try coconut cream instead of heavy cream to keep it creamy with a subtle tropical hint.
Protein Substitute: This sauce goes well over shrimp or even chickpeas for a vegetarian-friendly meal.

Step-by-Step: How I Make 20-Minute Butter Chicken Recipe

A white round plate sits on a white marbled surface, filled with three main parts. On the left side, there is a layer of fluffy white rice with a light texture. On the right side, there is a creamy orange curry with chunks of chicken, topped with green cilantro leaves for color contrast. A white naan bread with black seasoning rests on the edge of the plate, partially over the curry. A spoon is placed inside the curry, with parts of the curry on it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics Until Golden

Start by heating your skillet over medium-high heat and adding the oil and butter. Toss in the diced onions, and cook them gently—this step can’t be rushed because those golden edges bring sweetness that’s the backbone of your sauce. It usually takes about 3-4 minutes. Once soft and lightly caramelized, stir in the ginger and garlic. Let those cook for just 30 seconds to release their fragrant oils, but keep an eye on them so they don’t burn—burnt garlic can turn a dish bitter!

Step 2: Build Flavor with Chicken and Spices

Now add the chicken chunks, tomato paste, and all the spices: garam masala, chili powder, cumin, fenugreek (if using), salt, and pepper. Stir everything thoroughly to coat the chicken in that lovely spice mix and tomato base. Cook over medium heat for about 5 to 6 minutes, stirring occasionally until the chicken is cooked through and the mixture smells incredible. Trust me, that aroma is what gets me every time.

Step 3: Finish with Cream and Simmer

The final touch: pour in the heavy cream and give everything a good stir. Lower the heat just a bit and let it simmer gently for 8-10 minutes. This slow simmer blends all the flavors together and thickens the sauce to a luscious, buttery finish. Stir occasionally and watch how the sauce deepens in color—you’ll know it’s done when it coats the back of your spoon perfectly.

Top Tip

After making this 20-Minute Butter Chicken Recipe dozens of times, I’ve learned a few tricks that really help it shine every time. These tips keep things simple and avoid common pitfalls, especially if you’re new to Indian cooking.

Don’t Rush the Onions: Taking your time to lightly brown the onions is the key to developing the rich background flavor that makes the sauce sing.
Fresh Ginger is Everything: It instantly brightens the dish and balances the creaminess, so try to use fresh if you can.
Adjust Spices Gradually: I start with less chili powder and add more at the end if needed, especially if cooking for kids or sensitive palates.
Simmer Gently: Keeping the sauce at a low simmer after adding cream prevents curdling and keeps that silky texture.

How to Serve 20-Minute Butter Chicken Recipe

Garnishes

I usually finish mine with a sprinkle of fresh cilantro leaves. It adds that fresh herbal punch that cuts through the creaminess perfectly. Sometimes, a few toasted cashews or a drizzle of extra cream on top really impress guests!

Side Dishes

Serve it with fluffy Basmati rice—that’s a classic for soaking up every bit of the sauce. Warm naan bread or garlic naan is my absolute favorite side for scooping and dipping; it feels like a little indulgence every time.

Creative Ways to Present

For special occasions, I’ve plated this butter chicken in individual bowls with a swirl of cream and a sprinkle of paprika or chili flakes. Adding a wedge of lemon on the side gives your guests the option to brighten each bite. And if you want to impress, layering it over a bed of turmeric rice is a colorful upgrade.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and usually eat them within 2-3 days. The sauce thickens up a bit, so a splash of water or cream while reheating helps bring it back to that creamy consistency.

Freezing

This butter chicken freezes well. I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat on a low flame with a little lid on to keep the moisture in. Stir frequently and add a touch more cream or water if it feels too thick. Microwave is fine too, but I prefer the stove to maintain that silky texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to be juicier and more forgiving if you slightly overcook them. Just cut them into similar-sized chunks and follow the same cooking times.

What if I don’t have fenugreek?

Fenugreek adds a subtle, unique flavor but it’s optional. You can skip it or substitute with a pinch of mustard seeds or even a little maple syrup to mimic the slight sweetness fenugreek provides.

Can I make this recipe vegan?

You can! Swap the chicken for firm tofu or chickpeas, use oil instead of butter, and replace heavy cream with coconut cream. The flavors will still be deliciously rich.

How spicy is this 20-Minute Butter Chicken Recipe?

It’s fairly mild by default, especially if you adjust chili powder to your liking. You can make it spicier by adding fresh chili or increasing chili powder to suit your heat preference.

Final Thoughts

This 20-Minute Butter Chicken Recipe truly feels like a little hug on a plate. It’s simple enough to whip up any night, yet satisfying enough to bring comfort and smiles to the whole family. I encourage you to give it a try—you might find it becomes one of your favorite quick dinners, just like it did for me.