Easy 20 Minute Butter Chicken
A quick, creamy butter chicken made in about 20 minutes for an easy weeknight meal.
Equipment
- large skillet or medium saucepan
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
Instructions
- Heat a large skillet or medium saucepan over medium-high heat.
- Add the oil and butter to the hot pan. When the butter melts, add the diced onion and cook, stirring occasionally, until the onion is soft and lightly golden, about 3–4 minutes.
- Stir in the minced ginger and garlic and cook for about 30 seconds, stirring so they do not burn.
- Add the chicken pieces, tomato paste (or tomato sauce), garam masala, chili powder (or paprika), fenugreek, cumin, salt, and black pepper. Stir to combine and cook until the chicken is cooked through, about 5–6 minutes.
- Pour in the heavy cream, reduce heat to medium-low, and simmer gently, stirring occasionally, until the sauce thickens slightly and flavors meld, about 8–10 minutes.
- Serve the butter chicken over hot cooked rice with naan on the side.
Notes
- You can use half-and-half or yogurt instead of heavy cream to reduce fat.
- Adjust chili powder or paprika to control heat.
- Fenugreek is optional but adds authentic flavor.