Name: Easy 20 Minute Butter Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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 chicken breasts (about 2–3 boneless, skinless breasts, cut into 3/4-inch chunks); 4 tablespoons tomato paste (or substitute 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 instead); 1 teaspoon cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 cup heavy cream (or half-and-half; or yogurt for lower fat); hot cooked rice and naan (for serving)

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Easy 20 Minute Butter Chicken is a weeknight miracle: rich, creamy, and fragrant with warming spices, yet ready in about the time it takes to boil rice. This recipe is designed to be straightforward and dependable, using pantry-friendly ingredients and simple techniques so you can enjoy a restaurant-style curry without hours of simmering. Serve it with hot cooked rice and warm naan to soak up every last drizzle of sauce.

Why this recipe works

What makes this Easy 20 Minute Butter Chicken special is the balance of flavor and speed. A quick sauté builds a caramelized base with onion, garlic, and ginger, then tomato paste and spices are added to create a concentrated, savory backbone. Bite-sized chicken cooks fast, and heavy cream brings the sauce to a lush finish. Minimal fuss, maximum comfort.

Ingredients

▢ 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 ½ pounds about 2-3 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, I use powder, but seeds or mustard seeds can be used too, optional*
▢ 1 teaspoon cumin
▢ 1 tsp salt
▢ 1/4 tsp black pepper
▢ 1 cup heavy cream, sub for half & half or yogurt for low fat
▢ Hot cooked rice and naan for serving

Prep notes

Before you start, dice the onion and mince the ginger and garlic so everything moves quickly at the stove. Cut the chicken into ¾-inch chunks for fast, even cooking. If you’re using tomato sauce instead of paste, the sauce will be slightly thinner—still delicious and worth the shortcut.

Step-by-step instructions

Follow these steps to make Easy 20 Minute Butter Chicken. The directions are rewritten for clarity while keeping the ingredient amounts and overall order intact.

Heat the pan: Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. Let the butter melt and the oil shimmer—this should take about 30–60 seconds.
Sauté the onion: Add the diced onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 3–4 minutes. The goal is a light golden color to layer flavor into the sauce.
Add ginger and garlic: Stir in 1 teaspoon fresh ginger and 2–3 cloves garlic, minced or crushed. Cook for 30–45 seconds until fragrant, taking care not to burn the garlic.
Cook the chicken: Add the 1 ½ pounds of chicken breast chunks to the pan. Spread them into a single layer and let them sear without moving for about 1 minute to develop a light crust. Then stir and cook until the chicken is no longer pink on the outside, about 2–3 minutes total. The chicken will finish cooking in the sauce.
Build the tomato base: Stir in 4 tablespoons tomato paste (or the 8 oz can of tomato sauce if using). Mix well so the tomato coats the chicken and onions evenly. If you used paste, allow it to cook for 30–45 seconds to remove any raw edge.
Add the spices: Sprinkle in 1 tablespoon garam masala, 1 teaspoon chili powder (or paprika), 1 teaspoon fenugreek (optional), and 1 teaspoon cumin. Season with 1 tsp salt and 1/4 tsp black pepper. Stir thoroughly so the spices meld with the tomato and chicken, and cook for about 30–60 seconds to bloom the spices and deepen their aroma.
Simmer quickly: Reduce the heat to medium-low and add 1 cup heavy cream. Stir to combine; the sauce will loosen and turn a creamy orange color. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes, stirring occasionally, until the chicken is cooked through (an internal temperature of 165°F if you use an instant-read thermometer) and the flavors have come together.
Adjust seasoning and finish: Taste and adjust seasoning as needed—add a pinch more salt or a dash more chili powder if you prefer extra heat. If the sauce seems too thick, stir in a tablespoon or two of water or cream until you reach your desired consistency. Remove from heat.
Serve: Spoon the butter chicken over hot cooked rice and serve with warm naan on the side for dipping and scooping. A scattering of chopped fresh cilantro or a squeeze of lemon is optional but lovely.

Timing and tips for success

Use a wide skillet so the chicken pieces have room—crowding the pan steams rather than sears, and searing builds flavor quickly.
Keep the spice-to-tomato ratio the same to preserve the intended balance of flavors; the recipe is calibrated for the amounts listed above.
If you prefer a tangier sauce, swap half the heavy cream for plain yogurt (stir in off-heat to prevent curdling) or add 1 teaspoon lemon juice at the end.
For a quicker cleanup, use a nonstick skillet, but a stainless-steel pan gives better browning.
Leftovers reheat beautifully over low heat with a splash of cream or water to loosen the sauce. They’ll keep in the refrigerator for 3–4 days.

Flavor variations

Small swaps make big differences—try any of the following to suit your taste:

Smokier: Use smoked paprika instead of regular paprika or increase the chili powder slightly.
Herby finish: Stir in chopped cilantro at the end for fresh brightness.
Lower fat: Substitute half the heavy cream with plain yogurt, whisked smooth and added off-heat to prevent curdling.
More vegetables: Add diced bell pepper or peas in step 4 and cook with the chicken for more color and texture.

Serving suggestions

This Easy 20 Minute Butter Chicken is beautifully paired with plain steamed basmati rice, which soaks up the creamy sauce. Warm naan or pita is perfect for scooping. For a complete meal, serve alongside a crisp cucumber salad or simple roasted vegetables to balance the richness.

Make-ahead and storage

You can assemble most of this dish in advance: sauté the onion, ginger, and garlic and store them in an airtight container in the fridge for up to 2 days. When ready to eat, reheat the base, add the raw chicken and proceed with the recipe—this shaves precious minutes off active cook time. Fully cooked butter chicken keeps in the refrigerator for 3–4 days in a sealed container. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Final notes

There’s comfort in simplicity, and this Easy 20 Minute Butter Chicken is a reminder that weeknight dinners don’t have to be dull. With minimal ingredients and clear steps, you’ll have a silky, aromatic curry on the table in no time. Once you try it, this will likely become a go-to for busy evenings when you want something satisfying with minimal fuss.

Enjoy with hot cooked rice and naan—and savor the leftovers for an easy lunch the next day.