Easy 20 Minute Butter Chicken

This Easy 20 Minute Butter Chicken is a quick, creamy delight! Perfect for busy weeknights, it’s full of flavor and ready in no time!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: Indian

1 tablespoon oil for sautéing the onions
1 tablespoon butter to create that rich, creamy flavor
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 pound boneless, skinless chicken breasts cut into 1-inch chunks
4 tablespoons tomato paste or 8 oz can of tomato sauce
1 tablespoon garam masala for that authentic flavor
1 teaspoon chili powder or paprika, adjust to taste
1 teaspoon fenugreek (optional) - I use powder, but seeds or mustard seeds can be used too
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream - substitute for half & half or yogurt for a lighter option
Hot cooked rice and naan for serving

In a large skillet, heat the oil and butter over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
Add the chicken chunks to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
Once the chicken is cooked, stir in the tomato paste (or sauce), garam masala, chili powder, fenugreek (if using), cumin, salt, and black pepper. Mix well to coat the chicken evenly with the spices.
Pour in the heavy cream and stir to combine. Allow the mixture to simmer for about 3-4 minutes, letting the flavors meld together and the sauce thicken slightly.
Remove the skillet from the heat. Serve your Easy 20 Minute Butter Chicken over hot cooked rice and with warm naan for dipping. Enjoy the explosion of flavors and the comforting texture!