Description
This Easy 20 Minute Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish made with tender chicken, aromatic spices, and a smooth tomato cream sauce. It is simplified for quick preparation and cooked all in one pan, perfect for a satisfying weeknight dinner served with rice or naan.
Ingredients
Scale
Main 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
Instructions
- Heat and cook onions: 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, about 3 to 4 minutes, stirring occasionally to avoid burning.
- Add aromatics: Add the finely minced or grated ginger and crushed garlic to the pan. Cook for 30 seconds, stirring constantly to prevent burning and to release their flavors.
- Cook chicken with spices: Add the chicken chunks, tomato paste, garam masala, chili powder, fenugreek, cumin, salt, and black pepper to the pan. Stir everything together well and cook for 5 to 6 minutes until the chicken is cooked through and the spices are well combined.
- Add cream and simmer: Pour in the heavy cream, stirring to combine. Reduce the heat to medium-low and let the mixture simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Serve: Serve the butter chicken hot over basmati rice or with warm naan bread for a complete meal.
Notes
- This recipe is quick and easy, perfect for a flavorful dinner ready in just 20 minutes.
- The fenugreek powder is optional but adds an authentic and slightly sweet, nutty flavor.
- You can substitute heavy cream with half & half or yogurt for a lighter version.
- Use fresh ginger and garlic for the best flavor, but paste versions work well in a pinch.
- Adjust chili powder or paprika to taste if you prefer a milder or spicier dish.
- Serve with hot basmati rice or naan to soak up the creamy sauce.
- This dish cooks entirely on the stovetop in one pan, minimizing cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 3 g
- Sodium: 963 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 198 mg
