Homemade Butter Chicken in 20 Minutes is a quick and delicious take on the classic Indian dish, featuring tender chicken breasts simmered in a creamy tomato and spice sauce, finished with luscious heavy cream for rich flavor.
You’ll love this recipe because it uses simple ingredients like ginger, garlic, and garam masala to create authentic flavor without long marinating times or complicated steps. The method involves quickly cooking the chicken with aromatic spices and tomato paste, then simmering in cream to meld all the flavors beautifully. This dish pairs perfectly with basmati rice or naan for a satisfying meal any night of the week.
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, minced or crushed
- 1½ 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 (or substitute half & 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 oil, butter, and diced onions. Cook until onions are lightly golden, about 3-4 minutes.
-
Add minced ginger and garlic and cook for 30 seconds, stirring to prevent burning.
-
Add the chicken chunks, tomato paste, garam masala, chili powder, fenugreek (if using), cumin, salt, and black pepper. Stir well to coat the chicken in the spices and paste.
-
Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through.
-
Stir in the heavy cream. Reduce the heat to low and simmer the mixture for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and is rich and creamy.
-
Serve hot over cooked basmati rice or with warm naan bread.
My Best Tips for Success
-
Use fresh ginger and garlic for the best flavor.
-
Adjust chili powder for your preferred spiciness.
-
Cook chicken in even pieces for uniform doneness.
-
Stir cream gently to avoid curdling.
-
Pair with simple steamed rice or naan to soak up the sauce.
Delicious Variations to Try
-
Use chicken thighs for juicier meat.
-
Add a splash of lemon juice for brightness.
-
Stir in fresh cilantro before serving for freshness.
-
Add diced tomatoes or bell peppers for extra veggies.
-
Substitute coconut milk for creamy, dairy-free sauce.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use yogurt instead of heavy cream?
Yes, yogurt can be used for a lighter variation but add it at the end off heat to prevent curdling.
How long does it take?
About 20 minutes total from start to finish.
Can I freeze leftovers?
Yes, store in airtight containers up to 3 days in the fridge or freeze for longer.
What to serve with butter chicken?
Serve with basmati rice, naan, or your favorite flatbread.
